Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges
These Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges are crispy, salty, smoky, and made with simple ingredients. Russet potato wedges are seasoned, wrapped in thin-cut bacon, and baked until the bacon is crisp and the potato tips are golden.
Ingredients
- 4 medium russet potatoes scrubbed well, about 2 to 2 1/2 pounds total
- 12 ounces thin-cut bacon usually 12 to 16 slices depending on the package
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika or regular paprika
- 1 tablespoon neutral oil or nonstick cooking spray for the pan, optional but helpful for easier release and extra crisping
- ranch dressing or sour cream for serving, optional
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or heavy-duty foil, then lightly spray it with nonstick cooking spray or rub it with the neutral oil.
- Leave the potato skins on, cut each potato in half lengthwise, then cut each half into 3 or 4 long wedges, keeping them roughly the same size so they bake evenly.
- Put the potato wedges in a large bowl, sprinkle with the kosher salt and smoked paprika, and toss with your hands until the seasoning coats the cut sides and skins.
- Cut each bacon slice in half crosswise so each half slice can wrap around the center of one potato wedge while leaving the tips uncovered.
- Wrap one half-slice of bacon around the middle of each seasoned potato wedge, snug but not too tight, overlapping the bacon ends slightly on the underside.
- Place each wrapped wedge seam-side down on the prepared baking sheet, keeping the wedges a little apart so they crisp instead of steam.
- Bake on the middle rack for 25 to 30 minutes, until the bacon is rendering and tightening around the potatoes and the exposed potato tips are starting to turn golden.
- Carefully flip each wedge with tongs and return the pan to the oven for another 10 to 15 minutes, until the bacon is deeply browned and crisp and the potatoes are tender when pierced with the tip of a knife.
- Let the wedges rest on the pan for about 5 minutes before moving them, then pile them onto a board or platter and serve hot with ranch dressing or sour cream.
Notes
Assemble the raw seasoned and bacon-wrapped wedges up to 8 hours ahead, cover, and refrigerate until ready to bake. Do not leave cooked wedges out longer than 2 hours, or closer to 1 hour in hot weather. Refrigerate leftovers in a covered container and reheat in a hot oven or air fryer until steaming in the center; the microwave will warm them but will soften the bacon.
Nutrition
Calories: 430kcal
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