Tender and fluffy on the inside with crisp bacon and a smoky seasoning mix on the outside, Smoky Bacon-Wrapped Baby Potatoes as easy to make as they are to devour. While this recipe technically feeds six, you’ll find these addictive one-bite-wonders are best-served in bulk.
This recipe for Smoky Bacon-Wrapped Baby Potatoes was also featured on Serious Eats.
Sometimes you need a show-stopping party appetizer, but don’t have the patience to deep-fry. Or maybe you just don’t have the will to wash the fryer oil smell from your hair and air out the house (I know the feeling). Either way, times like these call for Smoky Bacon-Wrapped Baby Potatoes: a craveable trio of salt, smoke, and spice that will keep you and your friends coming back for more.
Try your best not to eat them all before company arrives, though.
BACON IS A BALANCING ACT
What you’ll love about this dish is that it’s simple to make without sacrificing flavor complexity. There are 10 ingredients in the bites themselves (many of which you may have on hand already) and all of them are perfectly balanced for a dish that’s impressive as it is easy.
Fat Meets Spice: Bacon is a showstopper. That’s why we love it! But like Type A Todd on a conference call, bacon tends to do all the talking and take all the credit if left unchecked. To keep bacon’s richness from overwhelming your dish (and palate) paprika and chipotle peppers in adobo add a much-needed kick while complementing bacon’s natural smokiness.
Crispy and Creamy: Mozzarella sticks, jalapeno poppers, crab rangoon. Have you ever noticed that the most satisfying finger foods are crisp on the outside, only to burst into creamy, gooey goodness when you bite into them? See, our mind loves to play tricks on us when it comes to food. It’s the reason we perceive perfectly-round desserts as sweeter than their mishappen counterparts, for example. If texture is just one of those things that makes food feel exciting, Smoky Bacon-Wrapped Baby Potatoes are a party in your mouth. And not like a one-year-old’s birthday party; I’m talking Animal House meets The Great Gatsby.
Bacon Plus Potato: Like Will and Jada or Beckham and Posh, this culinary coupling has stood the test of time. Cooks have been pairing bacon and potato for years because each component makes the other one better. The pork imparts a sumptuous richness into the humble potato, which in turn tempers the smoky and salty flavors of the bacon. What’s even better is that the ingredients cook at the same rate in the oven, meaning you won’t have to parcook anything.
MORE BACON-PACKED PARTY FOODS TO LOVE
- 5 Ingredient Bacon Wrapped Bratwurst Bites
- Bacon-Wrapped Figs with Blue Cheese and Bourbon Caramel
- Sweet and Smoky Bacon Jam
- Slow Cooker Sticky Bacon & Whiskey Meatballs
- Bacon Beer Cheese Bread Bowl
- Cheesy Bacon Jalapeno Corn Dip
- 1 chipotle pepper from a can of chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
- 3 medium cloves garlic, minced
- 2 tablespoons vegetable or canola oil
- 1 tablespoon smoked paprika
- 2 teaspoons light brown sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 24 baby potatoes (about 1 1/2 pounds)
- 12 strips bacon, halved crosswise
- Chopped flat-leaf parsley, for garnish
- Aioli, to serve (optional)
- Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil.
- In a large plastic zipper-lock bag, mix together minced chipotle pepper in adobo sauce, garlic, oil, smoked paprika, brown sugar, dry mustard, and kosher salt. Add baby potatoes, seal bag, and shake, using your hands to work the seasoning mixture around the potatoes until evenly distributed and potatoes are fully coated. Pour coated potatoes onto prepared baking sheet.
- Wrap a half-strip of bacon around each baby potato and secure with toothpick. Space potatoes evenly across baking sheet. Bake until potatoes are tender and bacon has crisped, 50-60 minutes.
- Remove toothpicks, if desired. Sprinkle with parsley and serve warm with aioli on the side for dipping.
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