Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon chopped parsley
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
Mix everything together in a small bowl. Refrigerate until ready to serve.
Equipment Needed
- Large pot
- Baking sheet or grill
- Parchment paper or foil
- Wire rack (recommended)
- Mixing bowl
- Tongs
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Wash and scrub the potatoes thoroughly because the skins add texture and flavor.
Cut each potato in half lengthwise, then cut each half into 3–4 wedges. Try to keep the wedges similar in size so they cook evenly.
Place the wedges in a large bowl of cold water for 20–30 minutes. This removes excess starch and helps make them crispier.
After soaking, drain and pat completely dry with paper towels.
Step 2: Parboil the Potatoes
Bring a large pot of salted water to a boil.
Add the potato wedges and cook for about 5–7 minutes. You do not want them fully cooked — just slightly softened.
Drain carefully and let them cool for a few minutes.
This step helps create fluffy centers while keeping the outside crispy.
Step 3: Season the Potatoes
In a large bowl, combine:
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Chili powder
- Parsley
Toss the potato wedges gently until evenly coated.
Step 4: Wrap with Bacon
Cut bacon strips in half if they are very long.
Wrap one slice of bacon tightly around each potato wedge, slightly overlapping as you go.
If needed, secure the bacon with a toothpick.
Place the wrapped wedges seam-side down on a baking rack or lined baking sheet.
Cooking Methods
Oven Method (Recommended)
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil or parchment paper.
- Place a wire rack on top if possible. This helps air circulate and crisps the bacon.
- Arrange the wedges in a single layer.
- Bake for 35–45 minutes, turning halfway through.
- Broil for 2–3 minutes at the end for extra crispiness.
The bacon should be crispy and the potatoes tender inside.
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Place wedges in a single layer.
- Cook for 18–25 minutes, flipping halfway.
Cook in batches if necessary.
Grill Method
- Heat grill to medium heat.
- Place wedges over indirect heat.
- Grill for 25–35 minutes, turning occasionally.
- Move briefly over direct heat for crispy bacon.
Serving Suggestions
Serve hot with:
- Ranch dressing
- Garlic aioli
- Cheese sauce
- Sour cream
- Spicy ketchup
- Honey mustard
These pair perfectly with:
- Burgers
- Grilled chicken
- Steak
- BBQ ribs
- Fried eggs for brunch
Tips for the Best Bacon-Wrapped Potatoes
1. Use Russet Potatoes
Russets become fluffy inside and crisp outside.
2. Don’t Skip Drying
Dry potatoes help the bacon crisp better.
3. Thin Bacon Works Best
Thick-cut bacon may stay chewy before the potatoes finish cooking.
4. Use a Rack
A wire rack prevents soggy bottoms.
5. Avoid Overcrowding
Leave space between wedges for airflow.
Flavor Variations
Cheesy Bacon Wedges
Sprinkle Parmesan during the last 5 minutes of baking.
Spicy Version
Add cayenne pepper or hot sauce.
BBQ Style
Brush with barbecue sauce during the final 10 minutes.
Herb Butter Style
Brush with melted garlic herb butter after cooking.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked wedges for up to 2 months.
Reheating
Oven
Bake at 375°F (190°C) for 10–15 minutes.
Air Fryer
Reheat at 375°F for 5–7 minutes.
Avoid microwaving if possible because the bacon may become soft.
Nutrition Estimate (Per Serving)
Approximate values:
- Calories: 320
- Protein: 10g
- Carbohydrates: 22g
- Fat: 22g
Final Result
You’ll get:
- Crispy smoky bacon
- Golden roasted potatoes
- Tender fluffy centers
- Rich savory flavor in every bite