When I came across this recipe on The Kitchn website I knew that it would be perfect for this months Potato Ho event. First, it had potatoes. Second, it had bacon. What's not to fall in love with?
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.
Well that covers that only food groups that matter... Meat, potatoes and cream. Sounds like the perfect food to me.
Posted by: Jude | April 13, 2009 at 09:55 PM
You had me at potatoes AND bacon. SO gonna have to try these!
Posted by: Shannon | April 13, 2009 at 09:56 PM
Oh boy, these were so good on Easter Sunday. Mr. & Mrs. L had me over for a BBQ. Has the best meal. I won't go any further as I am sure the rest will appear in the blog. But these tidbits were out of this world without the sauce. I did not know there was any so I had them plain. WOW
Posted by: Mom | April 13, 2009 at 11:52 PM
oh my i'm going to have to try these! did you say potatoes AND bacon?!!
Posted by: NotSoccer Mom | April 14, 2009 at 09:06 AM
Simple perfection! This would be a crazy wonderful side dish to serve with shrimp wrapped in bacon. Really.
Posted by: Louise | April 14, 2009 at 09:08 AM
awesome. you even slipped some rosemary in there--nicely done!
Posted by: grace | April 14, 2009 at 12:25 PM
yum!!!!
Posted by: Chef Barbie | April 15, 2009 at 08:49 PM
Oh my gosh!!! I have got to try this.
Posted by: Jeanette | April 16, 2009 at 09:24 AM
These looked oh so good in the round up today. Seriously. Anything wrapped in bacon is good.
Posted by: The Duo Dishes | April 16, 2009 at 03:44 PM
How could one say no tho this? Delicious!
Cheers,
elra
Posted by: elra | April 17, 2009 at 02:59 PM
You are absolutely right, Mrs. L. - What's not to fall in love with? Bacon and potatoes are all one needs for a good meal.
Posted by: Christine | April 18, 2009 at 07:05 AM
Oh yes, those look good! I would eat bacon wrapped cardboard...so potatoes is even better since I love those too. :)
Posted by: peabody | April 19, 2009 at 12:07 AM
Bacon leaves are divided into portions that are after the name of the corresponding anatomical region: pork loin or spine, or magroso belly bacon, jowl bacon, etc., A different value or industrial use. Cut the entire sheet or divided into pieces (spine belly, etc.) Proceed to your treatment to preserve and enhance the flavor of the product.Thank you very much for that information. I liked your blog...
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