Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: ~1 hour
Servings: 4–6 (as an appetizer)
Why You’ll Love This Recipe
· Simple Ingredients: You only need 4 main ingredients.
· Perfect Texture: The bacon renders down and gets deeply caramelized, while the potato becomes soft and steamy on the inside.
· Versatile: Serve them as a side for burgers, or as an appetizer with a creamy dip.
Ingredients
For the Wedges:
· 3–4 medium Russet potatoes (or Yukon Gold, cut into 1-inch thick wedges)
· 1 lb (approx. 450g) thin-cut bacon (about 12–14 slices)
· 1 tbsp olive oil
· 1 tsp smoked paprika
· ½ tsp garlic powder
· ½ tsp onion powder
· Salt and cracked black pepper, to taste
For the Creamy Herb Dip (Optional but recommended):
· ½ cup sour cream (or Greek yogurt)
· ½ cup mayonnaise
· 1 tbsp fresh lemon juice
· 1 clove garlic, minced
· 2 tbsp fresh parsley or chives, finely chopped
· Salt and pepper to taste
Step-by-Step Instructions
- Prepare the Potatoes
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil (to catch the bacon grease).
Wash and scrub the potatoes well, leaving the skin on. Cut each potato lengthwise into 4–6 thick wedges (like steak fries). - Season the Wedges
In a large bowl, toss the potato wedges with the olive oil, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Make sure all the wedges are evenly coated. - Wrap with Bacon
Take one slice of thin-cut bacon and wrap it snugly around a potato wedge. Start at one end, pull it tight, and wrap it diagonally up to the other end. Crucial tip: Do not overlap the bacon too much, or the middle will stay raw and chewy. Secure the ends with toothpicks if they spring loose, though they usually stay put if tight.
Place the wrapped wedges on the baking sheet, seam-side down. - Bake to Perfection
Bake for 30–35 minutes, flipping the wedges halfway through (around the 15-minute mark) so they brown evenly on all sides.
If you want extra crispy bacon: Once the potatoes are tender (you can pierce them with a fork), turn your oven to Broil (High) and let them go for an extra 2–3 minutes. Keep a close eye on them so they don’t burn! - Make the Dip
While the wedges bake, prepare the dip by mixing the sour cream, mayo, lemon juice, minced garlic, and chopped herbs in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. - Serve
Remove the wedges from the oven and let them rest for 5 minutes (this allows the bacon to crisp up even more as it cools slightly). Transfer them to a wooden serving board, scatter with fresh parsley or chives, and serve immediately with the creamy herb dip.
Chef’s Tips for Success
· The “Bacon Shrink” Factor: Bacon shrinks as it cooks. Make sure you wrap the bacon slightly taut, but not so tight that it breaks the potato.
· Thick vs. Thin Bacon: I highly recommend thin-cut bacon for this recipe. Thick-cut bacon takes too long to crisp up and usually ends up undercooked while the potato turns into mush.
· No Oven? You can also toss these into an Air Fryer at 375°F (190°C) for about 15–18 minutes, shaking the basket halfway through. This makes them extra crispy in half the time!
· Make it spicy: Add a pinch of cayenne pepper to the potato seasoning or serve with a side of chili sauce for heat.