These crispy, smoky bacon-wrapped potato wedges are incredibly easy to make with just four simple ingredients. They’re perfect as a party appetizer, game-day snack, or side dish — and the image shows exactly how delicious they turn out when served with a creamy ranch or herbed sour cream dip!
Servings: 6 (as an appetizer) Prep time: 15–20 minutes Cook time: 35–45 minutes Total time: About 1 hour
Ingredients
- 4 medium russet potatoes (about 2–2½ pounds / 900–1.1 kg), scrubbed clean
- 12 ounces (340 g) thin-cut bacon (such as Oscar Mayer Center Cut, about 12–16 slices)
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika (or regular paprika)
For serving (optional but highly recommended):
- Ranch dressing or sour cream mixed with chopped fresh herbs (chives, parsley, or dill)
Optional: Nonstick cooking spray or a light brush of neutral oil for the baking sheet
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (or foil) for easy cleanup. Lightly spray or brush with oil if desired.
- Cut the potatoes: Cut each potato in half lengthwise. Then cut each half into 3 long wedges (you should get about 24 wedges total). Keep the skin on for extra texture and flavor.
- Season the wedges: Place the potato wedges in a large bowl. Sprinkle evenly with the kosher salt and smoked paprika. Toss until all the wedges are well coated.
- Prepare the bacon: Cut each bacon slice in half crosswise (this gives you the right amount to wrap 24 wedges).
- Wrap the potatoes: Wrap each potato wedge with a piece of bacon, overlapping the ends slightly on the bottom (the “seam” side). Place them seam-side down on the prepared baking sheet, spacing them apart so they don’t touch. This helps the bacon stay wrapped while baking.
- Bake: Place the pan in the preheated oven and bake for 25–30 minutes, until the bacon starts to render fat and the potatoes begin to turn golden.
- Flip and finish baking: Using tongs, carefully flip each wedge. Return to the oven and bake for another 10–15 minutes, until the bacon is crispy and deeply browned and the potatoes are tender when pierced with a fork.
- Rest briefly: Let the wedges sit on the baking sheet for 5 minutes (they’ll crisp up even more).
Serving Suggestions
Serve hot straight from the oven on a wooden board or platter, just like in the photo. Pair with a bowl of creamy ranch dressing or herbed sour cream for dipping. Garnish with a sprinkle of fresh chopped parsley or chives if you like.
Tips for Success
- Thin-cut bacon works best — it gets extra crispy without staying chewy.
- No need for extra oil or butter; the bacon provides all the fat and flavor.
- For even crispier results, you can place the wedges on a wire rack set over the baking sheet.
- Make-ahead tip: Wrap the wedges up to a day ahead, refrigerate, then bake fresh when ready.
- Variations: Add a pinch of garlic powder or cayenne with the paprika if you want extra flavor (though the classic 4-ingredient version is already fantastic).
Enjoy your homemade bacon-wrapped potato wedges — they taste even better than they look! 🔥🥔🥓
