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.*
Preheat oven to 415 degrees F.
Cut bacon strips in half using kitchen shears.
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.
Place the wedges seam down on a baking sheet or casserole pan. Cover with parchment paper and seal with 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.
*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.