Ingredients
- 4–5 medium potatoes
- 12–16 slices of bacon
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano or Italian seasoning
- Salt and black pepper
- Fresh parsley, optional
For the creamy dip
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- Salt and pepper
👩🍳 Preparation
- Cut the potatoes into thick wedges. You can leave the skin on.
- Season: Toss the wedges with olive oil, paprika, garlic powder, onion powder, oregano, salt and pepper.
- Wrap with bacon: Wrap each potato wedge with one slice of bacon. If necessary, secure with a toothpick.
- Bake: Place them on a baking tray lined with parchment paper, preferably on a rack so the bacon gets crispy.
- Bake at 200°C (400°F) for 35–45 minutes, turning halfway through if needed.
- For extra crispiness, broil/grill for 2–3 minutes at the end, watching carefully.
- Dip: Mix all the dip ingredients together and refrigerate for 15–20 minutes.
Serve the bacon-wrapped potatoes hot and crispy with the creamy garlic dip.