Friday Night Bites | Bacon Wrapped Potatoes with Sriracha Sauce

Happy New Year!  Hope that each of you had your “perfect” New Years Eve celebration!  Hubby and I enjoyed our quiet evening together. Our plans were altered a bit, but for the positive.  We went next door to wish our neighbors and good friends a happy new year and we intended to stay just for about an hour, but you know how it goes.  One hour turns into multiple hours.  We enjoyed good wine, great fondue and fun conversations. Great way to ring in 2013!

I had begun to prepare this appetizer on new years eve that I am featuring for Friday Night Bites and we actually enjoyed it New Years Day versus the evening prior.  Okay, I know anything with bacon is most likely a crowd pleaser and this one is no exception.  Add in some starchy mini fingerling potatoes, a bit of minced rosemary and a spicy sriracha dipping sauce, now I am in appetizer heaven.

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These bite sized delights could not be more simple to make and great for making in advance. They would pair perfectly with almost any wine or beer you choose.  Just be careful to make a generous amount, since they will are guaranteed to disappear quickly. Smile.

Bacon Wrapped Potatoes with Sriracha Sauce

Serves 4 (6 per person)

24 Small potatoes

8 Slices Bacon, cut into thirds or 3 inch strips

1 Tablespoon Rosemary, minced

3 Tablespoons Olive Oil

Salt and Pepper

½ Cup Sour Cream

1 Tablespoon Sriracha Sauce (add more if you like it spicier)

Preheat the oven to 400°F.

Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 5 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and sriracha sauce in a small bowl. Pile the potato bites on a plate and serve alongside the dip.

Adapted from here