I absolutely love this week before the Super Bowl in the food blog world. It seems as though nearly everyone is sharing appetizer and snack ideas, and I can’t get enough! Though I will say, it’s making it nearly impossible to finalize my menu for our party. Every time I think I’ve decided what to make, someone else shares a recipe that catches my eye and I have to start all over again. There are certainly worse problems to have I really was trying to avoid planning this menu at the last minute on Saturday, but it appears this is one time my procrastinating ways might have come in handy!
At this point, two things are certain: cupcakes will be served at our party (cupcakes are always non-negotiable), and so will these bacon-wrapped potato bites. The bites were among the first things I ever pinned – actually I just realized I can even check exactly when I pinned them, and it was 43 weeks ago! That’s a long time to wait for something, it sort of felt like Christmas morning when I finally headed to the kitchen to make this recipe
If ever there were an appetizer with comfort food written all over it, it’s these bacon-wrapped potato bites. They’re so simple, but they really are more than the sum of their parts. Little red potatoes are partially cooked on the stove top, then tossed with oil and rosemary and finally wrapped with bacon. Pop them on a rack set in a baking sheet, throw them in the oven and wait for the magic to happen. When they emerge, the bacon is super crisp, while the potatoes are creamy and tender. Who knew salty bacon and earthy rosemary were such a good combination, I loved them together here! Oh, and if that weren’t enough, there’s a quick 1-minute spicy dipping sauce too. If you’re changing your menu as frequently as me these days, these potato bites are definitely worthy of a spot!
Bacon-Wrapped Potato Bites with Chipotle Sour Cream
potato bites from The Kitchn
1 lb red potatoes, scrubbed (preferably small ones if you can find them)
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
1 lb thick-cut bacon
1 cup sour cream
2-3 teaspoons adobo sauce
Preheat the oven to 400 F. Place a wire rack inside of a rimmed baking sheet.
Cut the potatoes into 1/2 to 1-inch pieces. Add them to a medium pan and cover with cold water. Season the water with 2 teaspoons of the salt then bring to a boil. When the water reaches a boil, cook the potatoes for about 3-4 minutes, or until a fork can be inserted in them without a lot of resistance. Don’t cook them until they’re completely tender – if they’re fully cooked they won’t hold their shape as you continue with the recipe.
While the potatoes cook, combine the rosemary, olive oil, the remaining 1/2 teaspoon salt and a pinch of black pepper to a medium bowl. Stir to combine. When the potatoes are ready, drain them, then add them to the bowl and toss to coat with the rosemary mixture.
Cut each strip of bacon into three equal pieces. Working with one piece at a time, wrap the bacon around the potato and use a toothpick to secure it. Transfer the potato to the wire rack you set up earlier. Repeat until you’ve wrapped all of the potatoes. Don’t crowd the potatoes – if you need to bake them on two pans, you can.
Bake for 30-40 minutes, or until the bacon is crisp. As long as you bake the potatoes on a wire rack, you don’t have to worry about flipping them (if you bake directly on the baking sheet without a rack you’ll need to flip at least once). Stir the sour cream together with the adobo sauce (start with 2 teaspoons then taste, and if you want more heat, add additional adobo sauce). Season with salt and pepper. Serve with the potato bites.
Makes about 3 dozen potato bites