Quick. Easy. Did I mention it has potatoes AND bacon?
The recipe came with a Spicy Sour Cream Dipping Sauce. It worked fine but I can see making many other little sauces to dip these little appetizers in, like maybe adding a little spicy salsa verde in the sour cream. But if you don't want the sauce don't worry, these bites taste fine without it. They also taste pretty dang good the next day cold right out of the fridge.
I bought small yukon golds and cut them in half. I thought they would be small enough to wrap the bacon around but the half strip of bacon barely fit. I think I'll make the potatoes a bit smaller next time as it will make it easier to wrap the bacon and easier to pop a full one in my mouth. Taking bites is so messy and if you pop a whole one in your mouth you only burn the roof of your mouth and tongue instead of adding your lips to that list. You can find the original recipe with step by step photos from the Kitchn here.
BACON-WRAPPED POTATO BITES WITH
SPICY SOUR CREAM DIPPING SAUCE
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
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper
Preheat the oven to 400 degrees.
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, 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 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. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
Makes about three dozen bites.
Note: I used small yukon gold potatoes. I used Tabasco Sauce.
Note: I added more than a teaspoon of Tabasco as one teaspoon just wasn't enough. I cut the recipe in half. I used aluminum foil.
Did I mention potatoes AND bacon?
This months Potato Ho Down is being hosted by Donalyn on the Dlynz blog. Be sure to check out her blog on Wednesday for an update.