Prep 20 mins
Cook 30 mins
From Aaron McCargo, Jr. one of the three finalists on The Next Food Network Star. Use for either a side-dish or an appetizer.
- 2 large idaho potatoes
- canola oil, for frying (about 2 cups)
- 8 slices applewood smoked bacon, cut in 1/2 vertically
- 16 toothpicks
- 1⁄4 cup softened butter
- 1⁄4 cup honey
- 1⁄2 teaspoon cracked black pepper
- 2 tablespoons chopped scallions
- 1 teaspoon chopped fresh parsley leaves
- Cut each potato into 8 wedges and parboil until fork tender.
- In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
- Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
- Toss potatoes in the glaze. Remove toothpicks and serve.
I knew I wanted to try this recipe when Chef Bobby Flay said he wanted to add these to his own restaurant's menu. I made these for my 17yr.old son while DH was out of town. I made a simple lettuce and tomatoe salad and "dinner!" When DH came home I made them as a side for New York Strip steaks. He raved about them. They are excellent!