Perfectly baked, these bacon wrapped potato wedges will be a hit at your dinner.
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I’ve always been a meal-planner. For as long as I remember, every weekend would consist of me sitting down with my leather-bound (classy!) journal and listing all our meals for the week, down to breakfast, lunch and dinner. It was fun. Until it wasn’t. Until our lives became so busy and full that it was no longer conducive to having a set meal plan in place. I still hope to, one day, go back to more regimented meals but for right now, I’m actually enjoying more flexibility for meal times depending on what is going on that day. And it’s given me a lot of freedom to develop recipes that are quick, easy and family-approved.
Because of my Meal Unplanning, I’ve learned that having an arsenal of meals that can be easily and quickly defrosted, don’t require a lot of preparation or ingredients, and are easy to prepare is key to having healthy meals on the table…at a decent hour.
I plan to write in detail about how I do Meal Unplanning as it has been so successful for me, a chronic planner and list-maker.
But today, I wanted to share this tasty recipe with you. Everything tastes better with bacon, isn’t that so? This simple deliciousness is one of my kids’ favorite meals. I love the simplicity of it. Sometimes, you really don’t need fancy mirepoix or seared tuna, a few humble potatoes and a package of nitrate/nitrite-free bacon will seal the deal for great dinner. Pair it with a green salad and you have a complete meal.
Bacon Wrapped Potato Wedges
Bring a medium-size pot of water to a boil. Meanwhile, wash and peel potatoes and cut them into quarters, lengthwise. When water comes to a rolling boil, add the potatoes and cook for approximately 10 minutes. Check for tenderness with a knife. The potatoes don’t have to be completely cooked through since they will be further baked in the oven. Be sure you place the potatoes directly into boiling water so they don’t soften completely as they are cooking, just enough to be pierced with a knife.
Preheat oven to 400 degrees F. Cut bacon strips in half. Kitchen shears are great for this job. When potatoes are cooked, drain the water and set them aside without lid to allow steam to escape. Once they are cool enough to be handled, (I usually let them sit for about 10 minutes) wrap each wedge with 1/2 bacon strip, creating a seam on the bottom. Place the wedges seam down on a baking sheet or casserole pan. Cover with parchment paper and seal with aluminum foil. Bake in the preheated oven for 20 minutes. Remove cover and bake for additional 10 minutes or until browned and bacon is slightly crispy. You can drain the bacon grease to save for later uses but we like to drizzle it over the potatoes straight unto the serving platter.
Note: I’ve tried making these wedges without the precooking but the taste is simply not the same. The potatoes become too dry, even when covering the pan. That extra step really is worth doing but I promise it doesn’t take much effort.
Ingredients
- 6 russet potatoes peeled and quartered lengthwise
- 12 strips of nitrate-free bacon cut in half
- 4 quarts boiling water
Instructions
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Bring a large pot of water to a boil.
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Wash and peel potatoes and cut them into quarters, lengthwise. When water comes to a rolling boil, add the potatoes and cook for approximately 10 minutes. Check for tenderness with a knife.*
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Preheat oven to 415 degrees F.
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Cut bacon strips in half using kitchen shears.
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When potatoes are cooked, drain the water and set them aside without lid to allow steam to escape. Once they are cool enough to be handled (approximately 10 minutes), wrap each wedge with 1/2 bacon strip, creating a seam on the bottom.
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Place the wedges seam down on a baking sheet or casserole pan. Cover with parchment paper and seal with foil.
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Bake in the preheated oven for 20 minutes. Remove cover and bake for additional 10 minutes or until browned and bacon is slightly crispy.
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You can drain the bacon grease to save for later uses but we like to drizzle it over the potatoes straight unto the serving platter.
Recipe Notes
*The potatoes don't have to be completely cooked through since they will be further baked in the oven. Be sure you place the potatoes directly into boiling water so they don't soften comletely as tehy are cooking. Just enough for a kniefe to pierce a potato.
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