This Bacon-Wrapped Potato Bites will be sure to score a touchdown at your Superbowl party!
Valentine’s Day is fast approaching and my husband won’t stop talking about the Super Bowl, and how he will organize Superbowl party at our place.
In other words, he’s going to invite all our friends to football and beer party ! And I keep rolling my eyes at him because I have dinner, theatre or a whole-day shopping expedition on my mind.
I point out to him that it is going to be February 14th soon, but it’s like I’m talking to a wall! ugh…You know what i’m saying.
I kept trying to talk to him about a romantic dinner, but he wouldn’t put down his phone and kept telling Super Bowl stories.
I’ve had enough! I left him to be alone. His friends were about to come. I knew he would have to prepare some food, but never mind… He’d manage it easily. 🙂
I wondered around cold streets and thought about how much Dan liked watching Super Bowl, which is played only once a year, and as soon as it was over it wouldn’t be too late to make arrangements for Valentine’s Day. When I got back home, I witnessed a heated atmosphere. And what else would you expect from men who like beer, bacon and live for football?
In addition to drinks on the table were Bacon-Wrapped Potato Bites. Dan had found the easiest, fastest and tastiest solution. Tasty little appetizer which is ready in a minute!
The game was still on…They didn’t even notice I got home. I sat and grabbed a plate with Bacon-Wrapped Potato Bites, and told myself: “Since I can’t do anything, at least I’ll join them!” 🙂
The most amazing potato wedges ever. It’s so good, you’ll want to double or triple the recipe!
Ingredients
- 3-4 medium to small red potatoes, cut into 6-8 wedges each
- 12 ounces to 1 pound thick center-cut bacon, cut in half
- 2 1/2 teaspoons salt, plus more as needed
- 1 1/2 teaspoons minced fresh rosemary
- 1 tablespoon olive oil
- Freshly ground black pepper
- * optional garlic/spicy aioli, ranch or blue cheese dressing for dipping
Instructions
- Wash and dry the potatoes. Cut them into 6-8 wedges each. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt.
- 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. Potatoes should be, not fully cooked through so they won't fall apart.
- Drain the potatoes and put them in a large bowl.
- Season the potatoes with the rosemary, 1/2 teaspoon salt, olive oil, and pepper, and toss until evenly coated.
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil for easy clean-up.
- Wrap each potato wedge in half slice of bacon and place on your baking sheet. (if you like you can secure it with a toothpick).
- Arrange potatoes in an even layer, spaced an inch or two apart.
- Bake for 40 minutes, turning potatoes over half way through bake time, until the bacon is cooked through and as crisp as you like it.
- * You may need to cook the potatoes in two batches.
- * The smaller wedges actually had a better potato-to-bacon ratio.
Notes
