Bacon Wrapped Potato Wedges are exactly what they sound like: thick potato wedges wrapped in smoky bacon and baked until the potatoes are tender and the bacon is crisp around the edges. They’re simple, hearty, and especially good when you want a warm finger food that doesn’t require much fuss.
These work nicely for game day, casual parties, or as a side for burgers and grilled chicken. I’d also happily put a tray out with a few dipping sauces and call it a weekend snack.
The contrast in texture is what makes these worth making. The potatoes become soft and fluffy in the middle while the bacon creates a crisp, smoky layer around the outside.
They’re also easy to assemble. Once the potatoes are cut, it’s mostly a matter of wrapping each wedge and arranging everything on a baking sheet.
And unlike regular loaded potato skins, there’s no scooping or filling involved. Each wedge comes out already portioned and ready to pick up.
The potatoes need to be cut into fairly even wedges so they cook at the same rate. You want them thick enough to stay fluffy inside, but not so large that the bacon is crisp long before the potato becomes tender.
There’s no need for much extra seasoning here. Bacon already brings plenty of salty, savory flavor as its fat renders over the potatoes in the oven.
Ingredients You’ll Need
You’ll need just a few simple ingredients:
- Russet potatoes
- Bacon
- Olive oil
- Garlic powder
- Smoked paprika
- Black pepper
How To Make Bacon Wrapped Potato Wedges
Step 1: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and place a wire rack over the top if you have one. The rack helps hot air circulate around the bacon.
Step 2: Scrub the potatoes thoroughly and dry them well. Cut each potato lengthwise into evenly sized wedges, keeping them fairly similar in thickness.
Step 3: Toss the wedges lightly with olive oil, garlic powder, smoked paprika, and black pepper. There’s usually no need for additional salt because the bacon provides plenty.
Step 4: Cut the bacon strips in half if necessary. Wrap one piece snugly around each potato wedge, slightly overlapping the bacon as you go.
Step 5: Arrange the wrapped wedges seam-side down on the prepared rack or baking sheet. Leave a little room between them rather than packing them tightly together.
Step 6: Bake for about 35–45 minutes, turning once if you aren’t using a wire rack. The potatoes should be easily pierced with a fork and the bacon should look browned and crisp.
Step 7: If the potatoes are tender but the bacon needs more color, broil the wedges for 1–2 minutes. Watch them closely because bacon can go from browned to burnt quickly under the broiler.
Step 8: Let the wedges rest for a few minutes before serving. They’ll still be hot and crisp, but much easier to pick up.
Bacon Wrapped Potato Wedge Variations
Garlic Bacon Wedges
Increase the garlic powder slightly for a stronger savory flavor.
Spicy Bacon Potato Wedges
Add cayenne or chili powder to the potato seasoning for a little heat.
Barbecue Bacon Wedges
Brush the bacon lightly with barbecue sauce during the final few minutes of baking for a sticky finish.
Cheesy Bacon Wedges
Sprinkle shredded cheddar over the finished wedges and return them to the oven briefly until melted.
Pepper Bacon Wedges
Use peppered bacon and reduce the additional black pepper for an easy variation.
Storing Bacon Wrapped Potato Wedges
Refrigerate cooled leftovers in an airtight container within two hours and use them within 3–4 days.
What Potatoes Work Best?
Russet potatoes are my first choice. They develop fluffy centers while holding their shape well enough to support the bacon.
Do I Need To Peel The Potatoes?
No. Leave the skins on for these wedges. They add texture and help the potatoes stay together during baking.
Why Isn’t My Bacon Getting Crispy?
The wedges may be too crowded, or the bacon may be particularly thick. Leaving space between them and using a wire rack helps the bacon cook more evenly.
Should I Precook The Potatoes?
It isn’t necessary when the wedges are cut to the right size. If you prefer very thick wedges, a brief parboil can help ensure the centers become tender.
Can I Prepare Them Ahead?
You can cut and season the potatoes shortly ahead of time, but I’d wrap them in bacon closer to baking for the best texture.
Can I Make Them In The Air Fryer?
Yes. Cook them in a single layer and begin checking early since an air fryer can crisp the bacon considerably faster than the oven.
For reheating, the oven or air fryer is much better than the microwave. Heat the wedges until the potatoes are hot and the bacon has crisped again. The microwave will warm them, but the bacon becomes noticeably softer.
What To Serve With Bacon Wrapped Potato Wedges
- Burgers: These make a hearty alternative to regular fries alongside beef or chicken burgers.
- Grilled chicken: Simply seasoned chicken works nicely because the bacon-wrapped potatoes already bring plenty of smoky flavor.
- Dipping sauces: Ranch, sour cream, barbecue sauce, honey mustard, or a creamy garlic dip are all easy choices.
- Fresh salad: A crisp green salad adds something fresh alongside the rich bacon and potatoes.
- Fresh vegetables: Cucumber, carrots, celery, or bell pepper strips work well when the wedges are part of an appetizer spread.
- Game-day snacks: Serve them with sliders, chicken bites, or other easy finger foods for a casual party tray.
Don’t cut the wedges too thick. Getting the potato tender at roughly the same time the bacon becomes crisp is the main trick with this recipe.
And give each wedge a little breathing room on the baking sheet. Crowding traps steam, while space around the potatoes helps that bacon turn properly crisp.
Bacon Wrapped Potato Wedges
Ingredients
- 3 large Russet potatoes
- 12 slices bacon
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and prepare a rimmed baking sheet, preferably with a wire rack.
- Scrub and dry the potatoes, then cut each into evenly sized wedges.
- Toss the wedges with olive oil, garlic powder, smoked paprika, and black pepper.
- Cut the bacon as needed and wrap a piece around each potato wedge.
- Arrange the wedges seam-side down with space between them.
- Bake for 35–45 minutes, until the potatoes are fork-tender and the bacon is crisp.
- Broil for 1–2 minutes if additional browning is needed.
- Rest briefly and serve warm.
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