Simple appetizer that will fly off your table. The crunch of the bacon with the softness of the potatoes are a great pair. Perfect for a summer BBQ or those upcoming Football parties.
Total Time: ~60 minutes (Prep – 15 minutes | Cook – 30 minutes | Wait – 15 minutes)
Ingredients (makes about 24 pieces):
8 pieces bacon, cut into thirds horizontally
2 golden potatoes, cubed into 1 in. pieces (emphasis on golden potatoes, they are more waxy texture and will hold together, russet potatoes will tend to fall apart a bit more when wrapped)
1 tablespoon extra virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 teaspoon crushed red pepper
- Preheat oven to 400 degrees F. Place a sheet of foil on a cookie sheet and lightly cover with cooking spray. Set aside. Mix oil, thyme, salt and pepper in a small bowl.
- In a pot, add potatoes with a dash of sea salt. Bring to a boil. Once boiling, cook for about three minutes longer, or until potatoes are slightly soft. Perfect when you can stab a fork in them but still feel a bit of resistance. If your fork can slice through, the potatoes are getting over cooked! Rinse and drain. Place in the oil mixture and let cool completely, about 10 – 15 minutes.
- Once potatoes have cooled, wrap each one in the bacon piece. Secure with a toothpick and place on the foil. Repeat until all bacon has been used. Feel free to use more bacon at a larger cut if want more bacon on the potatoes.
- Sprinkle potatoes with dash of sea salt and pepper and bake for 10 minutes on each side, or until bacon is crispy.
- Let them cool and start snacking!
Recipe adapted from She Knows.