Bacon-Wrapped Potato Wedges with Garlic Herb Dipping Sauce
Some recipes have a way of becoming legendary among a group of friends, and these bacon-wrapped potato wedges are exactly that kind of dish. Crispy on the outside, tender on the inside, and wrapped in smoky, caramelized bacon — they disappear from the board faster than you can set them down. Whether you’re hosting a game day gathering, a backyard cookout, or just a casual evening with friends, this appetizer earns a standing ovation every single time.
The beauty of this recipe is in its simplicity. You don’t need fancy ingredients or hours in the kitchen. A handful of pantry staples, a few strips of good bacon, and a little patience is all it takes to create something truly crowd-pleasing. Pair them with a creamy garlic herb dipping sauce, and you’ve got a snack that people will be talking about long after the evening is over.
Ingredients
- 4 large russet potatoes, scrubbed and cut into thick wedges
- 16 to 20 strips of thin-cut bacon (one strip per wedge)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar (optional, for a hint of sweetness)
For the Garlic Herb Dipping Sauce
- 1 cup mayonnaise
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with a wire rack placed on top, which allows the heat to circulate around the bacon and helps it crisp up beautifully on all sides.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, smoked paprika, onion powder, salt, pepper, and brown sugar if using. Make sure each wedge is well coated in the seasoning mixture.
- Starting at one end of each potato wedge, tightly wrap a strip of bacon in a spiral pattern all the way to the other end. Secure the end of the bacon strip underneath the wedge so it stays in place during baking.
- Arrange the wrapped wedges on the wire rack, leaving a little space between each one so they cook evenly without steaming.
- Bake in the preheated oven for 35 to 45 minutes, turning the wedges halfway through, until the bacon is deeply caramelized and crispy and the potato inside is fork-tender. For extra crispiness, switch to the broil setting for the last 2 to 3 minutes, watching carefully so they don’t burn.
- While the wedges bake, prepare the dipping sauce by combining mayonnaise, minced garlic, parsley, chives, lemon juice, salt, and pepper in a small bowl. Stir well and refrigerate until ready to serve.
- Remove the wedges from the oven and let them rest for a couple of minutes before transferring to a serving board. Serve immediately alongside the chilled garlic herb dipping sauce.
Tips for the Best Results
Choose thin-cut bacon rather than thick-cut so it wraps easily and cooks through at the same rate as the potato. If you find the bacon is not crisping up enough by the time the potato is tender, simply increase the oven temperature slightly for the last few minutes of baking.
You can also par-cook the potato wedges in the microwave for about 3 to 4 minutes before wrapping them in bacon. This head start on the cooking process means the bacon reaches perfect crispiness right as the potato finishes cooking — no more underdone centers.
Make It Your Own
Feel free to experiment with different seasoning blends. A Cajun spice mix gives these a wonderful kick, while a simple salt and pepper approach lets the natural flavors of the bacon and potato shine. You can also swap the dipping sauce for a smoky chipotle mayo, a classic ranch, or even a tangy barbecue aioli depending on the crowd you’re feeding.
However you serve them, one thing is certain — the platter will be empty before the night is done.
