You can’t go wrong with anything wrapped in bacon and this dish was no exception. It was absolutely mouth-wateringly delicious and once it was dipped in the spicy sour cream dipping sauce, I was in heaven.

The original recipe called for 2 potato bites per bacon slice but since I didn’t want to get a heart attack in my 20s, I wrapped 4 potato bites per bacon, which was the perfect potato-bacon ratio. I made about 32 of these and I was worried that it was just too much for two people but the boyfriend and I devoured all of it as if we hadn’t eaten for days and we still wanted more!

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce (adapted from the kitchn):

Yields 3 dozen potato bites

  • 1 pound small or medium red potatoes (I used my leftover Dutch yellow baby potatoes)
  • 1 1/2 teaspoons chopped, fresh rosemary
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 12 ounces thick-cut bacon
  • 1/2 cup (4 ounces) sour cream
  • 2 teaspoons hot sauce, or more to taste
  • Salt and pepper

Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape.

Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3-4 minutes, until you can stick a fork into them without too much resistance. (You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.)

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half, with a short vertical slice, and then in half again, with a short horizontal slice. Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. (Make sure the toothpick is secured horizontally as you will be flipping these later on.)

Put the potatoes on a baking sheet lined with parchment paper or aluminum foil.

Cook the potatoes for 15 minutes, then carefully flip each piece. Cook for another 10-15 minutes, until the bacon is cooked through and crisp.

Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.