Bacon Wrapped Potato Wedges are a favorite at dinner, snack, or appetizer. This potato recipe has smokey bacon wrapped around a potato wedge that gets crispy on the outside while remaining tender inside. Ideal for meal prep and Whole30 compliant.
BACON WRAPPED POTATO WEDGES
These potatoes get crispy on the outside but are soft and tender in the middle. This combined with the crisp, salty flavor of bacon makes this recipe a crowd-pleaser.
I love when the entire family likes a recipe. The first time I made these, I used three potatoes. They were gobbled up before I got the rest of the meal on the table. Therefore, I recommend you make more than you think you’ll need. You can always refrigerate leftovers up to 5 days. Seriously, I doubt they’ll last that long.
TIPS FOR THIS RECIPE
- I used Yukon gold potatoes. Really, any potato will work, but Yukon gold potatoes have a thin skin. I prefer them over any other kind of potato.
- As well, I prefer a medium-sized potato. For reference, mine were about 4-inches long and 3-inches wide.
- I cut each potato into eight wedges.
- I used a combination of spices for the potatoes. As always, omit any you don’t like. I used salt, black pepper, cayenne pepper, garlic powder, onion powder, and paprika.
- You’ll need thin-cut bacon.
- I cut each slice of bacon into forths.
- I didn’t see the need for oil since the bacon provided enough. However, you will want to spray the wire rack or pan with non-stick spray.
- I mean, really you can wrap the bacon around the potato any way you want. However, I didn’t want to use toothpicks (because why would I when you can wrap them securely?) To wrap, start on one side of the potato and make one complete wrap with a slice of bacon. Therefore, where you start and where you end will be on the same side.
- Now, lay the side where the bacon meets down on your pan.
- Furthermore, I tried baking these with and without a wire rack. Obviously, the bacon gets crispier when they’re cooked on a wire rack and I prefer it crispy.
- I cooked the potatoes at 425°F for 30 minutes and they were perfectly cooked. Adjust the cooking time based on the size of your potatoes.
- As well, I recommend you Calibrate your Oven at least once a year to ensure you’re cooking at the correct temperature.
- You can test for doneness with a fork, not a knife. The fork should pierce into the potato easily when they’re done.
These crispy wedges are perfect for any time.
Bacon Wrapped Potato Wedges with Chipotle Ranch
For the potatoes
- 4 medium Yukon gold potatoes cut into 8 wedges
- 8 slices bacon thin-cut, each slice cut into 4 pieces
- ¾ teaspoon salt or adjust to taste
- ¾ teaspoon black pepper or adjust to taste
- ¾ teaspoon cayenne pepper or adjust to taste
- 2 teaspoons paprika
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
For the sauce
- 1 cup mayonnaise
- 1 cup buttermilk
- 3 tablespoons ranch salad dressing seasoning like this
- 2 small chipotle chili peppers in adobo sauce minced
- 1 tablespoon lime juice
For the potatoes
- Mix the salt, black pepper, cayenne pepper, paprika, garlic, and onion together.
- Take each potato wedge and dredge it in the seasoning.
- Take a piece of bacon and wrap it around the potato beginning and ending on the same side. Place the potato down on the side where the bacon end pieces meet. (This will keep it from unwrapping as it cooks and you won't need toothpicks.)
- Repeat with each potato wedge.
- Cook for 30 minutes at 425°F.
For the sauce
- Whisk all the sauce ingredients together. Refrigerate while the potatoes cook.