Combine two of the world’s greatest foods with these bacon-wrapped potatoes. They’re crispy, jaw-droppingly tasty, and you probably already have all the ingredients!
Growing up in Ukraine, I lived in the same town as my grandma. I got to hang out with her often while my mom worked, and one of my favorite pastimes was watching my grandma cook. She had a unique ability to take a few simple ingredients and transform them into a delicious meal.
This recipe for bacon wrapped potatoes comes straight out of my grandma’s recipe book. She made them all the time, and we never got tired of them. The potatoes melt in your mouth, and the bacon (in Ukraine, we used salo) imparts so much flavor and adds a savory crisp. My mouth is watering just thinking about it!
To serve, my grandma would garnish the potatoes with lots of fresh dill, parsley, or green onions. She always added a side of pickled cabbage, homemade sauerkraut, pickled cucumbers, or pretty much any pickled vegetable she had on hand. The savory flavor of the potatoes combined with the tangy pickled veggies was amazing!
Bacon Wrapped Potatoes Video
How To Make Bacon Wrapped Potatoes
Four ingredients, 40 minutes, and a few simple steps — that’s all it takes to make the dish that’ll win over your heart forever. Let’s get to wrapping!
- Prep the potatoes: Rinse the potatoes (peeling them is optional). Cut them in half, then season with salt.
- Wrap the bacon: Wrap one strip of bacon around each potato half. Place the potatoes on a baking sheet or in a large skillet seam-side down.
- Bake the bacon wrapped potatoes: Bake the potatoes at 425°F for 30 minutes, or until they’re tender.
Hot tip: If you’re making these as a party appetizer or side dish, skewer each potato with a toothpick after baking for easier serving.
Tips From the Kitchen
This recipe is near and dear to me, so I want to make sure you guys love it too. Follow these tips for success on the first try!
- Cut the potatoes evenly. To ensure the potatoes cook at the same rate, cut them into similarly sized pieces. If the potatoes are extra large, cut them into wedges or slices instead of halves.
- Season to taste. Bacon is already quite salty, so don’t go overboard with the salt. I don’t find it necessary, but if you want even more flavor, season the potatoes with black pepper, paprika, or red pepper flakes.
- Use your favorite bacon. I personally love a thick-cut, smoked bacon. The potatoes absorb a ton of flavor from the bacon, so choose wisely. If you opt for a thin-cut bacon, cut the potatoes into quarters instead of halves.
- Wrap the bacon tightly. To prevent the slices of bacon from unraveling in the oven, wrap them around each potato tightly and make sure the seam of the bacon is facing down in the pan.
- Top with herbs. A sprinkle of fresh herbs is essential to cut through the richness — dill is my go-to because that’s the way my grandma made it, but parsley or green onions also work.
Storage & Reheating
You’d be surprised at how quickly three pounds of bacon wrapped potatoes disappear in our house! If you’re not able to finish them all in one go, here are the next steps.
- Storage: Store leftover bacon wrapped potatoes for up to three days in an airtight container in the refrigerator.
- Reheating: I love reheating bacon wrapped potatoes in the air fryer (my favorite!) so they get nice and crispy again. Pop them in at 350°F for 5-10 minutes, tossing occasionally. If you’re in a hurry, the microwave works too.
More Potato Recipes
- 15-Minute Air Fryer French Fries — Skip the deep frying!
- Oven-Roasted Potatoes — Perfectly crispy and tender
- Baked Potatoes — A foolproof recipe for fluffy baked potatoes
- Scalloped Potatoes — Irresistibly creamy and cheesy
- Roasted Fingerling Potatoes – A deliciously crisp side made with halved fingerling potatoes
Recipe
Ingredients
- 3 lbs Yukon gold potatoes
- 1 tbsp salt adjust to preference.
- 1 lb bacon pick your favorite
- 2 tbsp dill or other favorite herbs
Instructions
- Rinse and cut the potatoes in half. Peeling is optional.
- Season the potatoes with salt.
- Wrap one strip of bacon around each potato piece. Place the bacon wrapped potatoes seam-side down on a baking pan.
- Bake the potatoes at 425°F for 30 minutes, or until they're fork-tender. Top with fresh herbs and enjoy!
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