All the rain recently has made all of us over at Hotspotgy Food want to eat all of the comfort foods in existence, so we expect a weekend full of macaroni & cheese, puri and any kind of curry, cookup, and THESE BACON WRAPPED POTATOES!
Ok, I know there's no need to shout. But I made them the other day and they're honestly that good. I mean, I know I run the risk of getting some anger from y'all: you hardcore bacon lovers will be mad because I used turkey bacon and not "real" bacon, and will lament that I'm missing half of my life. Oh well. I don't eat pork and personally, I love turkey bacon. Plus I'm sure you can do this recipe with regular bacon as well. So let's all put all of the current debates aside (Turkey v. Pork, Cap v. Iron Man, Batman v. Superman) and just enjoy the fact that these things exist.
On an unrelated(ish) note, we want to take a minute and mention our second Hotspotgy event held on May 5 - a Guyana themed Scavenger Hunt called "Love Where You Live", which was our way of celebrating our Guyana's 50th Independence. We had a great time, and we are very grateful and thankful for the support from our sponsors. Thanks to all 27 of the teams that took part - you guys are awesome! Check out our Facebook page and Website for more pictures from the event as well as a video that will be up soon. Our next Scavenger Hunt is set for November, but we have lot of events planned before then. Just stay tuned! We also know that we didn't have an April Kitchen Challenge for you, but don't worry. The May Challenge will be up soon.
Ok, so on to the recipe. In my opinion, you don't even need to make a main dish, but feel free to if you want. These potatoes plus a salad make a wonderful light lunch, or if you have people over and want to make a pretty easy and cool snack. The recipe is reasonably loose so you can adjust based on your preferences. Want more bacon? Add it. Want more rosemary and less thyme? Add it. The bacon is wrapped around the potatoes so that when it cooks, the salty, fatty greasy goodness will drip right onto each potato, which will make it extra crispy and salty.
3-4 Large Potatoes
1/2 tsp Salt
1 tsp dried Rosemary
1 tsp dried Thyme
1 tsp Black Pepper
1/2 tsp Red Pepper Flakes
1 tbsp. Olive Oil
5 strips raw Turkey Bacon
* Toothpicks will help the recipe but are not necessary.
Preheat your oven to 400 degrees and line a baking tray with foil.
Wash & scrub potatoes, and leaving the skin on, cut into 1 - 1 1/2 inch chunks. They should be roughly a consistent size. Boil potatoes for about 4 minutes in salted water until reasonably soft but not too mushy. It shouldn't be fully cooked, but you want to be able to stick a fork into it without it being too hard. Drain potatoes and let cool for a few minutes, then toss with olive oil & seasonings until well coated.
While the potatoes are cooling, cut the bacon lengthwise into 3 thin strips. Wrap each piece of potato with a thin strip of bacon, winding it around the potato neatly. If you have toothpicks, secure the strip to the potato and place on sheet. If not, place on baking sheet with the end of the strip underneath, pressing into the foil. Continue until you have wrapped all potatoes.
Place in oven and cook for 15 minutes, then remove and flip the pieces. Cook for another 15-20 minutes, depending on how crisp you want the bacon. Remove and let cool, or eat immediately and burn your mouth.
Also, just in case you were wondering - Turkey, Cap & Superman. Kind of sounds like a hipster boy band.