Wrapped Potato with Bacon, 1st Recipes Style (Print Version)

Tender potato wedges coated with Parmesan crumbs, wrapped in bacon, and baked until crisp and golden.

# Ingredients:

For the potatoes

01 - 1 1/2 lb (680 g) small red potatoes, cut into 24 wedges
02 - 1 tablespoon kosher salt, for the boiling water
03 - 1 tablespoon olive oil
04 - 1/2 cup (45 g) finely grated Parmesan cheese
05 - 1/3 cup (25 g) panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried rosemary, lightly crushed
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 12 thin slices bacon, halved crosswise
11 - Chopped parsley, for serving

For the dip

12 - 1/2 cup (120 g) sour cream
13 - 1-2 teaspoons hot sauce
14 - 1 teaspoon lemon juice
15 - Pinch of salt

# Instructions:

01 - Preheat the oven to 400°F. Set a wire rack inside a rimmed baking sheet and brush or spray the rack lightly with oil.
02 - Simmer the potato wedges in salted boiling water for 5 minutes. Drain well and let them steam dry for 5 minutes.
03 - Mix the Parmesan, panko, garlic powder, rosemary, smoked paprika, and black pepper in a shallow bowl.
04 - Toss the warm potato wedges with olive oil. Press the cut sides into the Parmesan crumb mixture until lightly coated.
05 - Wrap each potato wedge with a half slice of bacon. Secure with a toothpick if needed, then place seam side down on the prepared rack.
06 - Bake for 30-35 minutes, turning once halfway through, until the bacon is browned and the potatoes are tender in the center.
07 - Stir the sour cream, hot sauce, lemon juice, and a pinch of salt together while the potatoes bake.
08 - Rest the potatoes for 5 minutes. Remove toothpicks, sprinkle with parsley, and serve hot with the dip.

# Notes:

01 - Best served hot while the bacon is crisp.
02 - Use thin-cut bacon for easier wrapping and faster browning.
03 - Leftovers reheat best in the oven or air fryer.

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