Ingredients
(Serves 4)
2 lbs russet or Yukon Gold potatoes, scrubbed and cut into thick wedges (about 8–10 wedges per potato)
8–10 slices thick-cut bacon, each cut in half crosswise (yielding 16–20 half-slices)
1 tbsp olive oil or rendered bacon fat
½ tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
Optional finish: Smoked paprika, freshly chopped parsley, or grated Parmesan
Step-by-Step Instructions
Prep & Preheat: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. The rack is highly recommended for maximum airflow and all-around crispness, but baking directly on foil works if you don’t have one.
Season the Potatoes: In a large bowl, toss the potato wedges with olive oil (or melted bacon fat), garlic powder, salt, and pepper until every piece is evenly coated.
Wrap with Bacon: Securely wrap each potato wedge with a half-slice of bacon, stretching it slightly to cover the surface. Place the wedges on the rack or baking sheet seam-side down to prevent unraveling during cooking.
Roast Until Crisp: Bake for 35–40 minutes, flipping the wedges halfway through. The bacon should be deeply crisp, the edges caramelized, and the potatoes fork-tender. Optional: For extra crunch, broil on high for 2–3 minutes at the end, watching closely to prevent the bacon from burning.
Drain & Serve: Transfer the wedges to a paper towel–lined plate to absorb excess rendered fat. Garnish with smoked paprika, fresh parsley, or grated Parmesan if desired. Serve hot.
Serving Suggestions
Dipping Bar: Pair with cool ranch, garlic aioli, chipotle mayo, or a classic tangy ketchup
Main Dish Pairings: Complement grilled burgers, herb-roasted chicken, chili, or a hearty steak
Fresh Contrast: Serve alongside creamy coleslaw, quick-pickled red onions, or a crisp cucumber salad
Brunch Upgrade: Plate with soft-scrambled eggs, sliced avocado, and a drizzle of hot honey or sriracha
You Must Know
Cut wedges evenly: Inconsistent thickness leads to uneven cooking. Aim for uniform ¾-inch wedges for reliable results.
Seam-side down is non-negotiable: This keeps the bacon securely wrapped as it renders and shrinks. For extra security, you can pin the end with a toothpick (remove before serving).
Wire rack = maximum crispness: Elevating the wedges allows hot air to circulate underneath, preventing soggy bottoms and ensuring even browning.
Don’t skip the flip: Halfway turning exposes all sides to direct heat, ensuring the bacon crisps uniformly and the potatoes cook through.
Watch the broil closely: Bacon fat has a low smoke point. If using the broiler, keep the oven door slightly ajar and monitor constantly.
Storage Tips
Refrigerator: Cool completely and store in an airtight container for up to 2–3 days. The bacon will naturally soften in the fridge.
Reheating: Restore crispness by reheating in a 375°F oven or air fryer for 5–8 minutes. Avoid the microwave, which traps steam and turns the bacon chewy and greasy.
Freezing: Not recommended. Cooked potatoes become grainy and watery when thawed, while bacon loses its signature texture.
Make-Ahead Note: You can wash, cut, and wrap the potatoes up to 12 hours in advance. Keep them covered and refrigerated, then bring to room temperature for 15 minutes before baking for optimal results.
Frequently Asked Questions
Can I prep these ahead of time?
Yes. Wrap and arrange them on the baking sheet, cover tightly, and refrigerate for up to 12 hours. Let them sit at room temperature for 15 minutes before baking to ensure even cooking.
Why is my bacon burning before the potatoes are done?
This usually happens if the oven runs hot or the wedges are cut too thin. Tent loosely with foil halfway through baking, or reduce the temperature to 375°F and extend the time by 5–10 minutes.
Can I use turkey bacon?
Yes, but it’s significantly leaner and won’t render enough fat to baste the potatoes. Brush the wedges lightly with olive oil before wrapping to prevent drying out.
Do I need to parboil the potatoes first?
Not for this method. Cutting them into thick wedges and roasting at 400°F allows the interior to steam gently while the exterior crisps. Parboiling isn’t necessary and can make them harder to wrap.
How do I keep the bacon from shrinking away from the potato?
Use thick-cut bacon and stretch it slightly as you wrap. Placing the seam firmly underneath and avoiding overcrowding on the pan also minimizes excessive shrinking.
Allergy Information
Contains: Pork (bacon)
Naturally free of: Gluten, dairy, eggs, soy, and nuts (unless adding Parmesan or certain seasoned bacon blends)
Halal/Kosher Swap: Substitute with certified beef bacon, turkey bacon, or plant-based bacon strips
Dairy-Free Note: Omit Parmesan to keep the recipe fully dairy-free
Cross-Contact Warning: Always verify bacon packaging labels if preparing for severe allergies, as some brands are processed in facilities that handle soy, wheat, or tree nuts
Low-Sodium Option: Choose reduced-sodium bacon, decrease added salt, and finish with fresh herbs or citrus zest instead of extra seasoning
Bacon-Wrapped Potato Wedges prove that the most crowd-pleasing dishes don’t require long ingredient lists or complicated techniques. With just potatoes, bacon, oil, and seasoning, you create a perfect marriage of salty, smoky crunch and tender, earthy comfort. It’s a recipe built for sharing, designed for simplicity, and guaranteed to deliver that irresistible “just one more bite” effect every single time. Wrap, roast, drain, and serve—and watch how quickly they disappear from the plate.
