Husband, like so many men I know, loves bacon. He worships it. He needs it. He think’s it is the cat’s meow.
Or, in this case, the pig’s belly.
For his birthday soiree featuring his favorite foods, I knew I had to do something that was bacon-centric. But what to make that was 1) in season (bacon-wrapped figs are always delicious but you can’t get fresh figs outside of September) and 2) an easy party food, that is also Superbowl Sunday appropriate?
You start, naturally, with potatoes. I used yukon gold because they’re Husband’s favorite.
We’re aiming for 1″ pieces, so slice into thirds…
…and then each third into quarters.
Boil for a few minutes. We want ’em sort of half-cooked—the oven will finish the job. Let cool.
Next, grab some fresh rosemary…
…give it a good mincing…
…and toss it in with the potatoes, some olive oil, and salt and pepper.
Now comes the fun part. Grab some toothpicks.
And some bacon. You’ll need a half-slice for each potato piece, so plan accordingly. For me, that meant…a LOT of bacon.
Start at one end…
…roll it on up and secure with a toothpick.
Like I said. A LOT of bacon. Husband was drooling.
Place on a rimmed baking sheet lined with foil (easier for the cleanup of bacon grease) and bake for about 10 minutes per side, depending on how crispy you like your bacon.
These suckers were a HUGE hit.
The potatoes were tender but not mushy, the seasonings were nice, and the bacon gave it a crispy richness.
I served them with a chipotle sour cream, but you could also stick with the spicy sour cream that they use in the original recipe.
I think I just earned myself a spot in Husband’s hall of fame. He won’t stop licking his lips, rubbing his belly, and kissing my feet.
You can view the original recipe for Bacon-Wrapped Potato Bites right here.