This recipe is a true crowd pleaser, the filling and manly kind you’d serve on football night and everybody would race to have the last piece. Those of you who have been reading this blog know I don’t watch football but I totally, completely would sit through the madness if it meant I would have these potatoes. But luckily, I don’t have to; this recipe is also good for a quiet everyday meal. We had it for dinner with a warm bowl of soup. We couldn’t possibly complain; we got our meat and potatoes. What’s not to like?

I started eating the potato wedges with a fork and knife but found myself using my fingers towards the end. I could have sworn they tasted better eaten that way. Things were a little messy but delicious. I just love it when there is no intermediary between me and my food. It makes the flavors more intense.

When would you want to eat these potato wedges? Would you eat them with a fork and knife? I’m just curious.

ROASTED BACON-WRAPPED POTATO WEDGES RECIPE

Yield: 12 to 18 wedges

Prep Time: 10 min

Cook Time: 30 min

Ingredients:

¼ cup canola oil

1 tablespoon harissa or other hot sauce

Fine grain sea salt and ground black pepper, to taste

1 garlic clove, minced

2 large or 3 medium Idaho or red skin potatoes, cut into 6 wedges lengthwise (I used red skin)

12 to 18 pork or turkey bacon slices

Chopped cilantro, for garnish

Optional vinaigrette for serving

1 small shallot, minced

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

1/3 cup olive oil

Directions:

Preheat the oven to 450 degrees Fahrenheit.

Place the oil, harissa, salt, pepper and minced garlic in a large glass bowl and whisk to combine. Add the potato wedges and toss well to coat the potatoes with the oil-harissa mixture.

Wrap one bacon slice around each potato wedge and place in a large rimmed baking pan. Proceed with the rest of the potato wedges placing them close together in a single layer in the pan.

Bake for 30 minutes, until the bacon is crispy and the potatoes are lightly browned and crispy on the outside and soft on the inside.

Let cool slightly and serve sprinkled with chopped cilantro.

If you wish to serve the potatoes with a vinaigrette, simply process all of the ingredients for the vinaigrette except the olive oil in a food processor. With the motor still running, slowly add the olive oil until emulsified. Serve the vinaigrette in a small bowl alongside the potatoes.