There’s something truly satisfying about recipes that combine hearty ingredients with a touch of sweetness, and these Bacon-Wrapped Potatoes with Honey Sauce do just that. This dish takes me back to a family BBQ we had a few summers ago. My brother, who’s known for his love of all things bacon, decided to experiment with the grill, wrapping everything in bacon – from vegetables to meat, and even potatoes. It was an instant hit, and we spent the afternoon enjoying the sun, laughter, and those smoky, savory bites.
This recipe brings that memory to life but with a refined twist, thanks to the honey sauce that adds just the right amount of sweetness to balance out the savory bacon and tender potatoes. I’ve tried different variations of this dish over the years, sometimes swapping out the honey for maple syrup or adding a dash of cayenne pepper to the butter mixture for a hint of heat. Each tweak offers a new flavor experience, making it a versatile recipe to keep in your cooking repertoire.
The key to making these potatoes perfect is ensuring the bacon crisps up nicely while the potatoes remain tender on the inside. Cooking them slowly over medium heat ensures the potatoes cook through without the bacon burning, and that final high heat gives them that perfect golden crisp. Whether you’re serving them as an appetizer at a gathering or enjoying them as a side dish with your favorite grilled meats, these bacon-wrapped potatoes are sure to impress.
One last tip: don’t skip on the fresh scallions and parsley in the honey-butter sauce. They add a bright, fresh note that complements the richness of the dish beautifully. Happy cooking!
Preparing Bacon-Wrapped Potatoes With Honey Sauce
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Ingredients
- 2 large Idaho potatoes (about 1/2 pound each)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon freshly chopped parsley
- 12 slices of bacon (3/4 pound)
- 1 tablespoon of finely minced scallions, both white and green parts
- 2 cups canola oil
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
Directions
- Cut each potato into six long wedges. Wrap a bacon slice around each wedge, securing the ends with toothpicks.
- Heat the canola oil in a large sauté pan over medium heat. Place the bacon-wrapped potato wedges in the pan, ensuring the oil reaches at least halfway up the sides of the potatoes. Cook, turning occasionally, for about 25 minutes, until the potatoes are tender.
- Increase the heat to high and continue cooking the wedges for an additional 5 minutes, or until the bacon becomes crispy.
- Remove the potato wedges from the pan and drain them on a paper towel-lined plate.
- In a small bowl, mix the melted butter, honey, minced scallions, chopped parsley, a quarter teaspoon of black pepper, and salt to taste.
- After the potatoes have cooled slightly, remove the toothpicks. Arrange the potato wedges on a serving platter and drizzle them with the honey-butter mixture before serving.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato wedges in a preheated oven at 350°F for 10-15 minutes until warmed through. Avoid microwaving to maintain the crispiness of the bacon.
FAQs:
Can I use sweet potatoes instead of Idaho potatoes?
Yes, sweet potatoes can be used as an alternative. They will provide a sweeter flavor and might cook slightly faster, so keep an eye on them during the cooking process.
Is there a substitute for canola oil?
If you don’t have canola oil, you can use other neutral oils like vegetable oil or peanut oil. However, avoid using oils with low smoke points like olive oil, as they may burn during frying.
How can I make the bacon extra crispy?
For crispier bacon, after cooking in the pan, you can place the potato wedges on a baking sheet and broil them in the oven for 2-3 minutes. Keep a close watch to prevent burning.
Can I prepare these in advance?
You can prepare the potato wedges and wrap them in bacon a day ahead. Store them in the refrigerator and cook them just before serving to ensure they are fresh and crispy.
What can I serve with bacon-wrapped potatoes?
These bacon-wrapped potatoes pair well with a variety of dips like sour cream, ranch, or aioli. They also make a great side dish for grilled meats or a hearty salad.
How do I prevent the bacon from unraveling?
Securing the bacon with toothpicks is key. Additionally, make sure the bacon overlaps slightly when wrapping it around the potato wedges, which helps it stay in place during cooking.
Bacon-Wrapped Potatoes With Honey Sauce
Ingredients
- 2 Idaho potatoes large (approximately 1/2 pound each)
- 12 bacon slices 3/4 pound
- 2 cups of canola oil
- 2 tablespoons of melted unsalted butter
- 1 tablespoon of honey
- 1 tablespoon finely chopped scallions white and green parts
- 1/2 teaspoon fresh parsley chopped
- Kosher salt and freshly ground black pepper
Instructions
- Slice each potato into 6 long wedges. Wrap each wedge with a bacon slice, securing the ends with toothpicks. In a large sauté pan, add the oil and place the potato wedges in the pan, ensuring the oil reaches at least halfway up the sides of the potatoes. Cook over medium heat, turning occasionally, until the potatoes are tender, about 25 minutes.
- Increase the heat to high, cooking the wedges until the bacon becomes crispy, about 5 minutes. Remove from the pan and drain on a plate lined with paper towels.
- In a small bowl, combine the melted butter, honey, chopped scallions, parsley, a quarter teaspoon of black pepper, and salt to taste.
- Once the potatoes have cooled slightly, carefully remove the toothpicks. Arrange the potato wedges on a serving platter and drizzle them with the honey-butter mixture.
