2 large Idaho potatoes (about one half pound each)
12 slices bacon
2 cups canola oil
2 tablespoons unsalted butter
1 tablespoon chopped scallions
one half teaspoon chopped fresh parsley
Kosher salt and freshly cracked pepper
1 tablespoon honey
Instructions
Cut each potatoe lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure with a toothpick. Place the oil and potatoe wedges in a large pan, the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potatoe wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bason is crisp, 3 to 5 minutes. Transfer to a paper towel to drain.
In a small bowl, mix the melted butter, honey, scallions, parsley, pepper and salt to taste
Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.
Originally Submitted
8/19/2011
0 Out of 5 from
0 reviews
You can add this Bacon-Wrapped Potatoes recipe to your own private DesktopCookbook.
