Crispy Bacon Wrapped Baby Potatoes Recipes

BACON WRAPPED POTATOES

Steps:

• Brush the potatoes clean under running water and cut each in quarters (lengthwise). Place them in a small saucepan and pour over just enough water to cover them. Add ¾ teaspoon of salt and cover with a lid. Bring to a boil. Reduce the heat to low and simmer covered for about 8 minutes (don't over-cook). Strain the water and transfer the potatoes in a mixing bowl. Place them in the fridge to cool, for about 10 minutes.
• Preheat oven to 400 Fahrenheit (200 Celsius).
• Pour olive oil over the cooled potatoes and toss. Add fajita seasoning and toss well.
• Cut all bacon slices in half, crosswise. Wrap each half around a potato wedge and secure with a toothpick. Place onto a baking tray lined with baking parchment (or aluminum foil). Repeat with the rest of the potatoes.
• Bake in a preheated oven for about 15 minutes or until the bacon is cooked through and to your liking.
• Serve with a dip of your choice!

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON

Steps:

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
• Preheat the oven to 400 degrees F.
• Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
• While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
• In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.