Bacon wrapped potato wedges??

Why, yes.

I gave those little jalapeno peppers a break. Won’t be for long, mind you.

Anyway, I began by giving my potato wedges a dip in Serrano chile oil first. Can I just tell you what this magnificent oil does for these beauties? It gives a hint of heat without being overpowering, but such a special little kick. I’ll explain later about making the oil.

And it helps to get them nice and golden brown in the oven.

Oh, and wait – I also dredged the little things in brown sugar.

Am I on some kind of mission to bacon wrap every damn thing in sight? Maybe.

Maybe not.

Maybe it’s none of yo beezwax.

Now that we’ve established that I obviously have the capability of embarrassing my teenage kids at any given moment with my mouth –

Here’s my taters…

Candied Bacon Wrapped Potato Wedges

3 regular sized Idaho potatoes, washed, scrubbed and cut into wedges

1 lb bacon, cut in half lengthwise

1 cup light brown sugar

1/2 cup olive oil (I used serrano infused chile oil – but regular oil will not make a difference in the overall recipe)

Preheat oven to 425°.

In a large mixing bowl, toss potato wedges with oil. Prepare a baking sheet with aluminum foil sprayed with Pam and put the brown sugar in a wide bowl.

Wrap potato wedges with bacon slices, then roll in brown sugar. Place each wedge on baking sheet and bake for 15-20 minutes; or until potatoes are soft throughout and bacon crisp.

They are sweet and salty and I’m convinced they would be straight up potato pornography if dipped in Ranch dressing.

Or Blue Cheese.

Don’t get me started.

Hope you’re all having fun planning your Thanksgiving menus!

Hugs and Kisses

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