Tuesday, April 24, 2012

Bacon Wrapped Potatoes

Makes about three dozen bites
  • 1 lb. red potatoes
  • 2 1/2 tsp salt
  • 1 1/2 tsp minced fresh rosemary
  • 1 TBS olive oil
  • Freshly ground pepper
  • 12 oz. to 1 lb. thick-cut bacon
Wash and dry the potatoes. Chop them 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, and bring to a boil. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You don’t want the potatoes to be cooked through, so they won't fall apart during the next steps.

Drain the potatoes and add the rosemary, olive oil, salt and a few grinds of pepper, then toss until the potatoes are evenly coated.
Cut the strips of bacon into halves or thirds (depending on the size of potato).
Wrap each potato bite in a piece of bacon, securing it with a toothpick. 
Place on a baking sheet lined with foil spaced an inch or two apart.

Cook the potatoes on 400 for 20-30 minutes, until the bacon is cooked through and as crisp as you like it.

Hot Sauce
  • 1 C (8 oz.) sour cream
  • 1-3 tsp hot sauce
Mix the sour cream and hot sauce in a small bowl. 
Season with salt and pepper and serve with bacon potato bites.

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