Roasted potatoes, baked to perfection! When wrapped with bacon, the potatoes become crispy on the outside and tender on the inside.
Serve with delicious harissa aioli for a fantastic appetizer.
Bacon wrapped potatoes are a delicious appetizer or side dish you’re going to love. Made crispy and fluffy and baked to perfection you’ll never eat oven roasted potatoes the same way again. The taste is unbelievably good and it pairs so well with the spicy aioli too! The best part is that this recipe is really simple and easy to throw together so you can enjoy it whenever you want whether you have guests over for dinner or are just looking for a tasty snack.
Bacon Roasted Potatoes
I chose to serve these potato wedges as an appetizer with harissa aioli but they go great as a side dish as well with foods like burgers or finger food slider sandwiches. We do take a moment to presoak the potatoes before using them because it really makes the potatoes more tender on the inside. That soft potato paired with the crispy, flavorful bacon exterior is a recipe for success. Making the aioli is also pretty simple: mayonnaise, Harissa, and garlic. Harissa is a spicy, North African pepper paste. Naturally, you can leave out the aioli altogether. The roasted potatoes really do shine well on their own!
- Russet potatoes
- Center cut bacon slices
- Pompeian Extra Light Tasting Olive Oil
- Garlic cloves
For the exact amounts needed, please see the recipe card below.
How to Make Bacon Wrapped Roasted Potatoes with Harissa Aioli
For the Potatoes
- Slice each potato in half and then cut each half into quarters. Slice the quarters into 1/2 inch slices.
- Soak your potatoes in water for 30 minutes.
- When finished, drain the water and pat the potatoes dry.
- Drizzle olive oil over the potatoes and then sprinkle with salt and lightly toss together.
- Preheat your oven to 350 degrees F. Lightly spray a baking sheet with nonstick spray.
- Wrap a slice of bacon around each potato wedge and place it onto the baking sheet. Arrange into an even layer.
- Bake in the oven for 40 minutes, turning the potatoes over about halfway through the baking process.
For the Aioli
- In a bowl, combine the mayo, Harissa, and garlic.
- Serve with your potatoes.
I recently read the key to crispy roasted potatoes is to allow them to soak in water for about 30 minutes. Potatoes naturally contain quite a bit of water. And soaking them removes the starch, reducing the amount of water in the potatoes. If your potatoes contain less water, less steam will be released during the roasting process. Brilliant, huh?
After the potatoes had a chance to soak, I drained them and patted them dry. A drizzle of olive oil and a sprinkling of salt finished them off. I chose the light olive oil because I didn’t want anything heavier or stronger to counteract the taste of the bacon. I wanted each bite of these roasted potatoes to make a bold, crispy statement. The extra light tasting olive oil has a delicate flavor that is perfect for sautéing veggies or even in baking.
Harissa is a spicy sauce often found in the Indian or Middle Eastern section of your grocery store and it’s delicious for adding a nice kick of heat. I use the spicy version. If you cannot find it in your grocery store you can easily DIY your own by mixing some pepper and mayo with 1/4 teaspoon-1/2 teaspoon of red chili pepper flakes, garlic, and one jar of pureed roasted red pepper.
Can I prepare bacon wrapped potatoes in advance?
I would not reassemble these potatoes until ready to bake. If you want to get some of the prep work done early, then you can cut the potatoes and leave them to soak in a bowl in the fridge. The air when exposed to raw cut potatoes will cause it to turn colors so keeping it in water will help to prevent discoloration.
How to store roasted potatoes
Keep your leftover potatoes in an airtight container in the fridge for up to 3 or 4 days. I recommend reheating in the oven or in an air fryer to maintain the crispy texture of the bacon.
What other dipping sauces would be good?
If you don’t want to try this aioli recipe you can aim for something simpler like Queso, Queso Blanco, buffalo dip, or even just ranch. There are a lot of great dipping options that pair well with bacon and potatoes!
If you love bacon then you’re going to love these other bacon wrapped recipes
- Bacon Wrapped Stuffed Jalapeños
- Bacon Wrapped Hot Dogs with Queso
- Bacon Wrapped Shrimp
- Bacon Wrapped Meatloaf Dinner (Paleo)
- Bacon Wrapped Eye of Round Roast
- 2 russet potatoes, srcrubbed
- 1 lb center cut bacon slices
- 1 teaspoon Pompeian Extra Light Tasting Olive Oil
- 1/2 teaspoon salt
- 1/3 cup mayo
- 2 tablespoons Harissa (I used spicy). This is often found in the Indian or Middle Eastern section of your store.
- 1 clove garlic, minced
- Slice each potato in half. Cut halves into quarters. Slice quarters into 1/2 in slices. Soak potatoes in water for 30 minutes. When finished, drain water and pat potatoes dry. Drizzle olive oil over potatoes. Sprinkle potatoes with salt and lightly toss.
- Preheat oven to 350. Lightly spray a baking sheet with non stick spray.
- Wrap one slice of bacon around each potatoe wedge and place on your baking sheet. Arrange potatoes in an even layer. Bake for 40 minutes, turning potatoes over half way through bake time.
- For the aioli: combine mayo, Harissa and garlic in a bowl. Serve with potatoes.
- *If you cannot find Harissa, use 1 jarred roasted red pepper, pureed. Combine pepper with mayo, 1/4-1/2 teaspoon chili pepper flakes and garlic.
Amount Per Serving Calories 386Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 60mgSodium 1208mgCarbohydrates 11gFiber 1gSugar 1gProtein 21g