Bacon-Wrapped Potatoes with Dill Sauce
Learn how to make crispy bacon-wrapped potatoes with just three ingredients. This appetizer is easy to make and perfect for tailgating, parties, potlucks, and holiday meals.
These Bacon Wrapped Potatoes are a consistent favorite in our home.
My family gets so excited when they see me wrapping potatoes in bacon. They know that means they soon will be in crispy bacon and potato heaven.
THIS RECIPE IS TRIED AND TESTED!
I served them as an appetizer at Thanksgiving last year, and we ran out quickly. I was told I should triple the recipe next time!
If you're wondering what dipping sauces pair well with bacon-wrapped potatoes, our go-to is creamy dill sauce (recipe below) but they also pair well with homemade ranch dressing.
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How to Make Bacon Wrapped Potatoes
Ingredients
- New Potatoes
- Bacon
- Salt
Directions
- Preheat oven to 400 degrees.
- Boil water with 1 teaspoon salt and add new potatoes to boiling water.
- Turn heat to low and simmer for 10-12 minutes, until potatoes are fork-tender.
- Wrap each potato in ⅓ piece of bacon.
- Put bacon-wrapped potatoes onto a greased cookie sheet.
- Bake potatoes at 400 degrees for 25 minutes or until bacon is crispy.
Pro Tips
- Cut bacon in thirds with kitchen scissors.
- Make sure the pieces of bacon overlap under the potato.
Questions about Bacon Wrapped Potatoes
Small potatoes like baby potatoes, baby Yukon Gold, or red potatoes work well because they have a soft texture.
Raw bacon is better for wrapping around potatoes. It will cook and crisp up while the potatoes roast.
Pre-cooked bacon can get chewy and won't lend the same flavor to the potatoes.
Cook bacon wrapped potatoes at 400°F (200°C). This temperature helps the potatoes cook through while allowing the bacon to crisp up.
Keep an eye on the bacon while the potatoes are cooking and remove them when they begin to brown.
You can assemble bacon-wrapped potatoes ahead of time and refrigerate them until you're ready to cook.
Just ensure the bacon is wrapped securely, overlapping on the underside of the potato, to prevent unwrapping during cooking.
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air-fryer to help maintain the bacon's crispiness.
Dill Sauce
Dill Sauce Ingredients
- Mayonnaise
- Buttermilk
- Dill
- Caraway Seeds
- Salt & Pepper
Fresh Dill or Dried Dill
Fresh dill is preferred. However, I have made this recipe with dried dill just as many times as I have with fresh, and it is great either way.
If you can't find fresh dill you can use dried dill as a substitute.
3 teaspoons fresh dill equals 1 teaspoon dried dill.
Instructions
- Mix the mayonnaise, buttermilk, dill, caraway seeds, salt, and pepper.
- Cover and refrigerate for at least 1 hour.
Serve potatoes with toothpicks or little appetizer forks.
Do yourself a favor and make these this weekend.
If you try this recipe we'd love if you'd leave a comment and positive review! They mean so much to us.
Bacon Wrapped Potatoes with Dill Sauce
Video
Equipment
- Baking sheet
- Kitchen scissors
Ingredients
Potatoes:
- 20 small New Potatoes or 10 medium
- 4 slices Bacon
- Salt
Dill Sauce (optional)
- ½ Cup Mayonnaise
- ⅛ Cup Buttermilk
- ½ Teaspoon Dried Dill
- ½ Teaspoon Caraway Seeds
- Salt & Pepper
Instructions
- Preheat your oven to 400 degrees.
- Wash potatoes.
- Boil 1 quart of water with 1 tsp. salt. Add potatoes and turn the heat to low, let simmer for 12 minutes. Drain.
- Put potatoes on a greased baking sheet.
- Wrap each potato with ⅓ piece of bacon, with the two ends overlapping underneath the potato.
- Bake potatoes for about 25 minutes, or until bacon is crispy.
- Serve as a side dish or as an appetizer with toothpicks.
Dill Sauce
- Whisk together mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper.
- Let chill in the fridge for at least 30 minutes to let the flavors come together.
Nutrition
This recipe was originally published in October 2013 and has been updated with new photos, video and more detailed information.
Delicious!