Here’s a simple yet satisfying appetizer that will be great for game day and the holidays.
Our Bacon Wrapped Potatoes + Veggies are good because of the bacon and well-seasoned potatoes and veggies.
Grab the recipe down below!
Bacon-Wrapped Potatoes + Veggies
Are you looking for an easy tailgating appetizer or snack? Our delicious and simple fingerling potato recipe made with thick-cut bacon and veggies is all kinds of YUM!
And if you’re the meat and potatoes-loving kind of tailgater, then I think you’re gonna enjoy making and eating these flavor bombs.
The thing is, you’ll only need a few ingredients to pull this one off without a whole lot of preparation.
For this easy recipe, you’ll need to wash, scrub, and pat fry fingerling potatoes. I made a dozen, but feel free to make as many as you need.
And if you can’t find fingerling potatoes, you can quarter Yukon or russet potatoes. I suggest parboiling your potatoes first to cut down on the amount of time you will need to bake them in the oven.
Fill a stockpot three-quarters of the way with water and set over high heat, add the dozen fingerling potatoes and a heaping tablespoon of Kosher salt.
Allow the potatoes to cook for about 10 -12 minutes until the potatoes begin to soften but are not cooked all the way through.
Remove the stockpot from the stovetop, and pour off the hot water, transferring the potatoes to an ice water bath to stop them from cooking.
Or rinse thoroughly with cold water. You can even parboil the potatoes a day or two ahead of time and chill them in the fridge until you are ready to use them.
Make sure the potatoes are dry, then arrange them on a cookie sheet and brush them with extra virgin olive oil mixed with melted butter with Kosher salt or flaky sea salt and freshly cracked black peppercorns.
Then wrap each potato with a single slice of thick-cut bacon.
Next, tuck slices or wedges of red bell pepper, ancho peppers, or stalks of green onion beneath the thick-cut bacon. Season with more flaky sea salt or freshly cracked black peppercorns if desired.
Place the sheet pan on the middle rack of a preheated 400-degree oven and cook until the thick-cut bacon is crispy and slightly golden brow. Then, in about twenty (20-25) twenty minutes they’re done.
Remove from the oven and allow the Bacon-Wrapped Potatoes + Veggies to cool. That’s it! Super easy and you and your guests will love them!
Now tell me you don’t want to just reach into the photo and get a taste?
love the versatility of this recipe because you also use sweet potato and choose from a variety of spicy peppers like serrano, Anaheim, jalapeños, or Habanero.
But if you don’t want the heat, grab different color bell peppers to add a pop of green, red, yellow, or orange color.
Red onions or stalks of green onions are a good choice too.
You will love this appetizer recipe because it’s:
Savory
Crispy
Salty
Finger Food
Perfect As An Appetizer
Ideal For Game Day
So Easy To Put Together
Game Day Appetizer Idea: Bacon-Wrapped Potatoes + Veggies
Ingredients:
- 12 large fingerling potatoes
- 12 strips thick-cut bacon
- 1 large red bell pepper cut into four wedges
- 2 medium ancho peppers cut into four wedges
- 4 green onion stalks
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted unsalted butter
- sea salt or Kosher salt
- freshly cracked black peppercorns
Directions:
- Preheat oven to 400 degrees
- Fill a medium stockpot with water and set over med-high heat, add the potatoes, spoon in a tablespoon of Kosher salt.
- Allow the potatoes to come to a boil and cook for 15 minutes.
- Strain off the hot water and fill the pot with cold water, when the potatoes are cool enough to safely handle, place them on a plate lined with a paper towel to absorb any excess water.
- When the potatoes are dry, arrange them on a large sheet pan and brush with a mixture of extra virgin olive oil and melted butter.
- Wrap four of the fingerling potatoes with green onion and a single strip of thick-cut bacon, four with Ancho peppers and bacon, and the remaining four with red bell peppers and bacon.
- Sprinkle bacon-wrapped potatoes with sea salt and freshly cracked black peppercorns.
- Place the sheet pan on the center rack until the bacon is crispy for 20-25 minutes or until the bacon is crispy.
- Remove from the oven and serve with Herb Horseradish Ranch Dipping Sauce.
Herb Horseradish Ranch Dipping Sauce
I think you will also enjoy our Herb Horseradish Ranch Dipping Sauce; it’s fresh and herbaceous in all the right places with the kick of horseradish.
It will make your taste buds do a little jib; you may not be able to stop eating this. So, I think you already know what you’re going to make for your next tailgating get-together, right? Grab all of the ingredients down below.
Ingredients:
- 1 cup Ranch salad dressing
- 1/4 cup prepared horseradish sauce (I like Coleman’s or Inglehoffer)
- 1 garlic clove
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil
Directions:
- Place all of the ingredients into a small mixing bowl and stir together with a wire whisk.
- Spoon into a serving dish.
- Enjoy.
Now you’re ready for game day! Stay tuned for our tips on how to put together a simple, yet fun tailgating party!
Ingredients
- Ingredients:
- 12 large fingerling potatoes
- 12 strips thick-cut bacon
- 1 large red bell pepper cut into four wedges
- 2 medium ancho peppers cut into four wedges
- 4 green onion stalks
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted unsalted butter
- sea salt or Kosher salt
- freshly cracked black peppercorns
Instructions
- Preheat oven to 400 degrees
- Fill a medium stockpot with water and set over med-high heat, add the potatoes, spoon in a tablespoon of Kosher salt.
- Allow the potatoes to come to a boil and cook for 15 minutes.
- Strain off the hot water and fill the pot with cold water, when the potatoes are cool enough to safely handle, place them on a plate lined with a paper towel to absorb any excess water.
- When the potatoes are dry, arrange them on a large sheet pan and brush with a mixture of extra virgin olive oil and melted butter.
- Wrap four of the fingerling potatoes with green onion and a single strip of thick-cut bacon, four with Ancho peppers and bacon, and the remaining four with red bell peppers and bacon.
- Sprinkle bacon-wrapped potatoes with sea salt and freshly cracked black peppercorns.
- Place the sheet pan on the center rack until the bacon is crispy for 20-25 minutes or until the bacon is crispy.
- Remove from the oven and serve with Herb Horseradish Ranch Dipping Sauce.
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