Bacon, potatoes, and cream. It’s as easy as one, two, three!
I finally made time for The Kitchn (without an “e”), a cookbook given to me by one of my colleagues for my birthday last year. As I was browsing through its recipes last night, I found a delicious choice for today’s simple snack. Ladies and gentlemen, may I present to you: the crisp bacon-wrapped potato bites! It’s very easy to prepare and it’s tasty too. In the original recipe, the author used sour cream and hot sauce to complement the potatoes. But, I didn’t have hot sauce with me. So, I used a few stalks of spring onion instead.
If you want to give it a try, feel free to go through the photos and instructions below. I hope you’ll enjoy as much as I did! Here’s to more bacon-wrapped treats in the future!
Bacon-Wrapped Potato Bites with Sour Cream Dip
Inspired by Faith Durand’s The Kitchn cookbook
- 20 Marble potatoes (or 2 large potatoes cut into large cubes)
- 1 teaspoon of Fresh or Dried Rosemary
- 1 teaspoon of olive oil
- Salt and pepper
- 10 long slices of bacon (cut them in half, crosswise)
- ½ cup of plain sour cream
- 2 tablespoons of chopped spring onion
1) Boil the potatoes for 15 minutes or until you can poke the potatoes with a fork without much resistance.
2) Remove the potatoes from the water and season with salt, pepper, rosemary, and olive oil.
3) Wrap each potato in bacon. Secure the bacon using a toothpick.
4) Bake* in the oven at 350 degrees for 30 minutes. Make sure to turn them around after the first 15 minutes.
5) In a small bowl, add pinches of salt and chopped spring onion to ½ cup of sour cream.
6) Serve the potatoes while they’re still hot. Dip them in cream and enjoy!
*If an oven isn’t available, you may fry the bacon-wrapped potato bites on a non-stick pan for 8-10 minutes or until the bacon is cooked. Make sure not to add oil because the bacon already has fat.