This article is written by a student writer from the Her Campus at VCU chapter.
Who doesn’t love bacon? I found this recipe on Stumble Upon, and it has been a success at every occassion and party since then. This appetizer recipe is a perfect finger food and will disappear in minutes! Whenever I prepare this, my friends always crowd around waiting for it to come out of the oven. It’s a simple and delicious recipe that all your friends and family are sure to love!
Bacon-Wrapped Potatoes
makes about three dozen bites
Ingredients:
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
salt and pepper
Steps:
- Preheat the oven to 350 degrees.
- Wash and dry the potatoes.
- Chop the potatoes into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape.
- Put the potatoes in a medium pot, cover with cold water, and bring to a boil.
- Season the water with salt.
- Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).
- Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
- Cut the strips of bacon in half (with a short, vertical slice).
- Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick.
- Put the potatoes on a baking sheet lined with parchment paper or aluminum foil (you may need to cook the potatoes in two batches).
- Cook the potatoes for 15 minutes, then flip each piece.
- Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp.
- Pile the potato bites on a plate and serve alongside the dip.