Bacon Honey Butter Potatoes Recipes

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BACON-WRAPPED POTATOES WITH HONEY SAUCE



Bacon-Wrapped Potatoes With Honey Sauce image

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 large Idaho potatoes (about 1/2 pound each)
12 slices bacon (3/4 pound)
2 cups canola oil
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 tablespoon chopped scallions, white and some green
1/2 teaspoon chopped fresh parsley
Kosher salt and freshly cracked pepper

Steps:

  • Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
  • In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste.
  • Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.

BACON WRAPPED POTATO WITH HONEY SCALLION SAUCE



Bacon Wrapped Potato with Honey Scallion Sauce image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 30m

Yield 4 servings as a side dish or appetizer

Number Of Ingredients 9

2 large Idaho potatoes
Canola oil, for frying (about 2 cups)
8 slices applewood smoked bacon, cut in 1/2 vertically
16 toothpicks
1/4 cup softened butter
1/4 cup honey
1/2 teaspoon cracked black pepper
2 tablespoons chopped scallions
1 teaspoon chopped fresh parsley leaves

Steps:

  • 1. Cut each potato into 8 wedges and parboil until fork tender.
  • 2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
  • 3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
  • 4. Toss potatoes in the glaze. Remove toothpicks and serve.

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