There's supposed to be a Chipotle Sour Cream dipping sauce to go with these, but seriously, why? It's bacon-wrapped potatoes! Why bury that goodness in a sauce?
Bacon-Wrapped Potato Bites
adapted from Tracey's Culinary Adventures
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1 lb red potatoes, scrubbed
2 1/2 tsp salt, divided
1 1/2 tsp minced fresh rosemary
1 tbsp olive oil
1 lb thick-cut bacon
Preheat the oven to 400°F.
Place a wire rack inside of a rimmed baking sheet.
Cut the potatoes into 1/2 to 1-inch pieces.
Add them to a medium pan and cover with cold water. Season the water with 2 teaspoons of the salt then bring to a boil.
Once boiling, cook the potatoes for about 3-4 minutes, or until just tender. Don't overcook as the potatoes will finish in the oven.
Meanwhile, combine the rosemary, olive oil, the remaining 1/2 teaspoon salt and a pinch of black pepper to a medium bowl. Stir to combine.
Drain the potatoes and toss to coat with the rosemary mixture.
Cut each strip of bacon into three equal pieces.
Working with one piece at a time, wrap the bacon around the potato and use a toothpick to secure. Transfer the potato to the wire rack taking care not to crowd the bites.
Bake 30-40 minutes, or until the bacon is crisp.
Major hit at the potluck! Just a few minutes in the electric broiler to warm 'em up and gone in minutes. There were many critiques about how there just weren't enough!
- red potatoes: $0.83
- fresh rosemary: $0.65
- olive oil: $0.24
- thick-cut bacon: $4.03