Bacon-Wrapped Potato Wedges: Crispy, Savory, and Irresistibly Easy

Few appetizers can compete with the combination of crispy potatoes and smoky bacon. These Bacon-Wrapped Potato Wedges take two simple ingredients and turn them into a seriously satisfying snack or side dish. The potatoes become tender and fluffy in the center while the bacon cooks around them, creating a golden, savory coating with plenty of flavor in every bite.

They are easy enough for a casual family dinner but delicious enough to serve at a party, game-day gathering, barbecue, or holiday appetizer table. Serve them with ranch dressing, sour cream, barbecue sauce, or your favorite dipping sauce, and watch them disappear quickly.

Why You’ll Love These Bacon-Wrapped Potato Wedges

This recipe is especially appealing because it doesn’t require a long list of ingredients. The bacon provides plenty of salt and richness, while a simple seasoning mixture adds extra flavor to the potatoes.

The secret is choosing potatoes that hold their shape while becoming soft and creamy inside. Russet potatoes work particularly well because their fluffy texture contrasts beautifully with the crisp bacon.

Another advantage is that the wedges can be prepared ahead of time. Simply cut and season the potatoes, wrap them with bacon, and keep them refrigerated until you’re ready to bake.

Ingredients

For approximately 4–6 servings, you’ll need:

• 4 medium russet potatoes
• 8–12 slices of bacon, depending on the size of the potatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• ½ teaspoon dried parsley, optional
• Ranch dressing, sour cream, or another dipping sauce for serving

Choosing the Right Bacon

Regular-cut bacon is ideal for this recipe. Very thick bacon can take longer to become crisp before the potatoes are fully cooked.

If your potato wedges are particularly large, you can use a full slice of bacon for each wedge. For smaller wedges, cutting the bacon strips in half may be enough.

Step-by-Step Method

Step 1: Prepare the Potatoes

Begin by washing the potatoes thoroughly and scrubbing away any dirt. You can leave the skins on, which adds texture and gives the wedges a rustic appearance.

Pat the potatoes completely dry.

Cut each potato in half lengthwise. Place each half cut-side down and carefully cut it into wedges. Try to keep the wedges relatively similar in size so they cook evenly.

Step 2: Soak the Potato Wedges

Place the cut potato wedges in a large bowl of cold water and let them soak for about 20–30 minutes.

This step helps remove some of the surface starch, which can encourage better browning and crisping during baking.

After soaking, drain the potatoes and dry them very thoroughly with clean kitchen towels or paper towels. Removing excess moisture is important because wet potatoes will have a harder time becoming crisp.

Step 3: Season the Potatoes

Preheat your oven to 425°F (220°C).

Place the dried potato wedges in a large bowl. Add the olive oil, garlic powder, smoked paprika, onion powder, black pepper, salt, and dried parsley if using.

Toss everything together until the seasoning is distributed evenly over the potatoes.

Because bacon is naturally salty, don’t overdo the added salt. You can always adjust the seasoning after cooking.

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