Bacon Wrapped Potatoes: The 3-Ingredient Appetizer That Disappears First

Let me tell you about a recipe that has never, not once, failed to disappear within minutes of coming out of the oven. These Bacon Wrapped Potatoes are exactly what they sound like—tender, perfectly cooked new potatoes wrapped in crispy, savory bacon and baked until everything is golden and irresistible.

Three ingredients. Twenty minutes of prep (mostly hands-off). And a result that’ll have people hovering around the baking sheet, snatching them up before you can even get them onto a platter.

Whether you serve them as a game-day appetizer, a holiday side dish, or just because you’re craving something salty and delicious, these little bites are guaranteed to be a hit.

Why This Recipe Is a Showstopper

Only 3 ingredients – New potatoes, bacon, and salt. That’s it.
Crispy bacon + tender potato – The texture contrast is absolutely perfect.
Bite-sized perfection – Popable, portable, and party-friendly.
No complicated techniques – Parboil, wrap, bake, serve.
Crowd-pleaser – Everyone loves bacon. Everyone loves potatoes. Together? Unstoppable.
Budget-friendly – Potatoes and bacon are affordable staples.

Ingredients (Servings: about 20 pieces)

20 small new potatoes (or 10 medium potatoes, cut in half)
4 slices bacon
1 teaspoon salt (for the boiling water)

That’s the whole list. No oil needed. The bacon provides plenty of fat for crispiness.

Cooking Time at a Glance

Step	Temperature	Time
Parboiling (stovetop)	Simmer	12 minutes
Oven Preheat	400°F (200°C)	–
Baking	400°F (200°C)	25 minutes
Total Active Time	–	10 minutes
Total Time	–	About 50 minutes

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Wash the Potatoes

Wash the potatoes thoroughly under cold water. If using medium potatoes, cut them in half.

Why new potatoes? New potatoes are small, waxy, and creamy—perfect for wrapping. Their thin skins mean no peeling required.

3. Parboil the Potatoes

Bring 1 quart of water with 1 teaspoon of saltto a boil in a medium pot. Add the potatoes and turn the heat down to low. Let them simmer gently for 12 minutes until just fork-tender (not falling apart). Drain the water completely.

Why parboil? This step ensures the potatoes are fully cooked and creamy on the inside by the time the bacon gets crispy. Otherwise, the bacon would burn before the potatoes are done.

4. Prep the Baking Sheet

Put the drained potatoes on a greased baking sheet. (You can also line with parchment paper or foil for easier cleanup.)

5. Wrap Each Potato

Cut each bacon slice into 3 pieces (for small potatoes) or 2 pieces (for medium potato halves). Wrap each potato with a piece of bacon, making sure the two ends of the bacon overlap securely underneath the potato so it does not unravel.

Pro tip: The bacon will shrink as it cooks, so a tight wrap with overlapping ends underneath ensures it stays in place.

6. Bake

Bake the potatoes in the preheated oven for about 25 minutes, or until the bacon is fully rendered and crispy.

7. Serve

Serve warm as a delicious side dish, or arrange on a platter as an appetizer with toothpicks!

Variations & Tips from My Kitchen

Potato Variations

New potatoes / baby potatoes – The classic choice. Small, creamy, and no need to cut.
Fingerling potatoes – Cut into 1½-inch chunks. Their elongated shape wraps beautifully.
Red potatoes – Cut into 1½-inch chunks if using medium-sized.
Yukon Gold potatoes – Cut into 1½-inch chunks. Buttery and delicious.
Russet potatoes – Not recommended. They’re too starchy and can fall apart during parboiling.

Bacon Variations

Thick-cut bacon – Use for extra-meaty wraps. Increase baking time by 5–10 minutes.
Turkey bacon – Lower fat content means less crispiness. Works but not as shatteringly crisp.
Pepper bacon – Adds a spicy kick.
Maple bacon – Adds sweetness that pairs beautifully with the potatoes.
Applewood smoked bacon – Classic smoky flavor.
Pancetta – Italian bacon. Not as crispy but very flavorful.

Seasoning Add-Ins (Before Wrapping)

Black pepper – Sprinkle over the potatoes before wrapping.
Garlic powder – Adds savory depth.
Paprika – Smoked or sweet paprika adds color and flavor.
Rosemary – Finely chopped fresh rosemary sprinkled over the potatoes.
Cayenne pepper – For heat lovers.

Dipping Sauces (For Serving)

Ranch dressing – Classic and crowd-pleasing.
Honey mustard – Sweet and tangy.
Sriracha mayo – Spicy and creamy.
Blue cheese dressing – Bold and tangy.
Garlic aioli – Rich and savory.
Ketchup – Simple and always a hit.
Sour cream and chive – Cool and refreshing.

Sweet Variations

Brown sugar bacon – Sprinkle a little brown sugar over the bacon-wrapped potatoes before baking for sweet-savory candied perfection.
Maple glaze – Brush with a little maple syrup during the last 5 minutes of baking.

How to Serve Bacon Wrapped Potatoes

As an Appetizer

Arrange on a platter – Place them on a large platter with dipping sauces in small bowls.
Add toothpicks – Makes them easy to grab and eat.
Garnish with fresh herbs – Chopped parsley or chives add color.
Serve warm – They’re best fresh from the oven when the bacon is still crispy.

As a Side Dish

Alongside steak – The ultimate surf-and-turf? More like pork-and-potato perfection.
With burgers or sliders – A fun alternative to french fries.
With roasted chicken – The bacon adds a savory punch.
For breakfast – Serve alongside eggs for a hearty morning meal.

For a Party Spread

Game day – Perfect for football watching. Make a double batch.
Holiday appetizer – A fun, casual starter for Thanksgiving or Christmas.
Potluck – Travel well and can be served at room temperature (though warm is best).

Storage & Reheating

Refrigerate – Store in an airtight container for up to 3 days.
Reheat (oven) – Place on a baking sheet and warm at 375°F for 8–10 minutes. This restores the bacon’s crispiness.
Reheat (air fryer) – Air fry at 350°F for 3–5 minutes for the crispiest results.
Reheat (microwave) – Quickest option, but the bacon will be soft rather than crispy. Microwave in 20-second bursts.
Freeze – Freeze bacon-wrapped potatoes (before baking) on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F for 30–35 minutes. Freezing after baking is not recommended (bacon loses crispiness).
Make ahead – You can parboil the potatoes and wrap them with bacon up to 24 hours in advance. Store covered in the refrigerator, then bake when ready.

Why New Potatoes?

What are new potatoes? New potatoes are simply young potatoes harvested early. They’re smaller, have thinner skins, and have a higher moisture content than fully matured potatoes.

Why they’re perfect for this recipe:

Small size – Bite-sized and easy to wrap.
Thin skins – No peeling required.
Creamy texture – Waxy and smooth, they hold their shape during cooking.
Sweet flavor – New potatoes are naturally sweeter than mature potatoes.

Where to find them: Most grocery stores carry “baby potatoes” or “new potatoes” in 1- to 2-pound bags, often mixed colors (red, gold, purple). They’re typically available year-round.

The Science of Parboiling

Parboiling (partially boiling) is the secret to perfectly cooked bacon-wrapped potatoes.

What parboiling does:

Starts the cooking process – The potatoes get a head start, so they’re fully tender by the time the bacon is crispy.
Creates a creamy interior – Gentle simmering cooks the potatoes evenly from the outside in.
Prevents burning – Without parboiling, the bacon would crisp and potentially burn long before the potatoes are cooked through.
Removes excess starch – Rinsing and parboiling removes surface starch, which helps the potatoes get creamy rather than gluey.

The key: Parboil until just fork-tender—the potatoes should offer some resistance but a fork should slide in easily. Overcook them and they’ll fall apart when you try to wrap them.

Pro Tips for Perfect Bacon Wrapped Potatoes

Don’t skip the parboil – This step is essential. Raw potatoes take much longer to cook than bacon. Parboiling ensures both are done at the same time.
Drain the potatoes well – Excess water will steam the bacon instead of crisping it. Let them sit in a colander for a few minutes after draining.
Cut bacon slices into thirds – For small new potatoes, a third of a slice is usually perfect. For larger potatoes or halves, use half a slice.
Overlap ends underneath – Place the potato on the overlapped ends so the weight of the potato holds the bacon in place as it cooks.
Space them out on the baking sheet – Crowding traps steam and prevents the bacon from getting crispy. Leave at least an inch between each potato.
Use a wire rack – For extra-crispy bacon, place the wrapped potatoes on a wire rack set inside a baking sheet. This allows air to circulate all around.
Watch the last few minutes – Bacon can go from perfectly crispy to burnt very quickly. Keep an eye on them.
Let them rest briefly – A minute or two on the baking sheet allows the bacon to firm up before serving.

Troubleshooting Common Issues

Problem	Likely Cause	Solution
Bacon is crispy but potato is undercooked	Parboiled for too short a time	Next time, parboil for 15 minutes instead of 12
Potato fell apart when wrapping	Overcooked during parboiling	Next time, reduce parboil time to 10 minutes
Bacon is chewy, not crispy	Overcrowded pan or oven temp too low	Space them out; make sure oven is at 400°F
Bacon unraveled during baking	Ends weren’t overlapped enough	Overlap ends securely underneath the potato
Potatoes are greasy	Too much bacon fat	Use leaner bacon or drain on paper towels after baking
Bottoms are soggy	Potatoes sitting in rendered fat	Use a wire rack to elevate them

Final Bite

Bacon Wrapped Potatoes are the kind of recipe that makes you look like a hero with almost no effort. Three ingredients. One baking sheet. And a result that’ll have everyone asking, “How did you make these?”

The potatoes are creamy and tender. The bacon is shatteringly crisp. The combination is salty, savory, and utterly addictive.

Whether you’re serving them at a Super Bowl party, bringing them to a potluck, or just making a batch for yourself on a random Tuesday (no judgment here), these little bites are guaranteed to disappear.

Three ingredients. One hour. A whole lot of happy eaters.

Warning: Make a double batch. One is never enough.