Ingredients Jump to Instructions ↓

  1. 2 large idaho potatoes canola oil , for frying (about 2 cups)

  2. 8 slices applewood smoked bacon , cut in

  3. 1/2 vertically

  4. 16 toothpicks

  5. 1/4 cup softened butter

  6. 1/4 cup honey

  7. 1/2 teaspoon cracked black pepper

  8. 2 tablespoons chopped scallions

  9. 1 teaspoon chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Cut each potato into 8 wedges and parboil until fork tender.

  2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.

  3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.

  4. Toss potatoes in the glaze. Remove toothpicks and serve. ?


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