|I just pulled this appetizer |
out of the oven for our weekly
get-together at my father in laws home
where the family gathers most
every Friday after work ~
The rosemary adds the perfect twist...
Found my photograph featured on
Yummly on 6-25-12,
but she revised the recipe quite a bit ;(
Bake 30 Mins.
Posted: by Sandra
***Bacon-Wrapped Fingerling Potatoes:
1 lb. organic fingerling potatoes (or red, or Yukon potatoes cut into 1” cubes)
½ teaspoon organic dried rosemary
½ teaspoon organic garlic powder
½ teaspoon organic onion powder
1 tablespoon organic olive oil
¼ teaspoon freshly ground pepper
½ lb. quality bacon
***Sriracha Dipping Sauce¼ teaspoon organic garlic powder
1 cup sour cream
1 cup sour cream
¼ teaspoon organic onion powder
½ teaspoon sriracha (Asian hot sauce), or more if you like it spicier
1 teaspoon organic fresh lime zest
1 tablespoon organic chopped fresh parsley
sea salt and freshly ground pepper, to taste
Preheat the oven to 400 degrees. Line a baking sheet with foil, and top it with a sprayed baking rack on top, and set aside.
Whisk the Spicy Creamy Dipping Sauce ingredients in a small bowl, and set aside for flavors to meld.
Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Season the water with sea salt. Once the water begins to boil, par-cook potatoes for about 5 minutes. Drain the potatoes, and place them in a large Ziploc bag. Add the rosemary, olive oil, and freshly ground pepper, and toss until the potatoes are evenly coated.
|Skewers hot out of the oven|
Place skewered potatoes on the prepared baking sheet/rack, and bake for 30 minutes, turning half way, until the bacon is cooked through and crisp. Place the potato bites on a serving platter, along with the dipping sauce. – Enjoy!
Tip: I made these ahead and removed them from the skewers, and will reheat in the microwave prior to serving, which makes for easier transporting.