Here’s a nice change from your regular ol’ mashed or baked potatoes. These here dee-lish-us Bacon-Wrapped Potato Wedges With Pesto Sauce will surely dee-light all your hungry dinner guests! They not only taste GREAT, but they will be a welcomed change of pace for the whole family! YUM!
Bacon-Wrapped Potato Wedges (with Pesto Sauce)
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer, Side Dish
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins
INGREDIENTS
For The Potatoes:
2 large baking potatoes (washed & cut lengthwise into 6 wedges)
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon kosher salt
7 slices of bacon (cut in half)
For Pesto Sauce:
3 cups fresh basil leaves
1 /2 cup extra-virgin olive oil
2 cloves fresh garlic
1 /3 cup pine nuts
1 /3 cup Parmigiano Reggiano. (freshly grated)
1 teaspoon kosher salt
INSTRUCTIONS
Preheat your oven to 400°.
Git out a long baking pan. Fill the baking pan with some parchment paper or a well-oiled rack.
Lay your potato wedges in the pan and salt, pepper, and garlic powder the wedges.
Then, wrap each wedge in a piece of bacon.
Bake for 30-35 minutes or until the potatoes and the bacon are nicely browned.
While the potatoes are in the oven, we’ll make the pesto sauce. So, git out your food processor.
Pulse your pine nuts in the food processor until they're completely broken down, stopping every few seconds to scrape down the sides of the bowl with a spatula. Then, add the olive oil and garlic and pulse again until the garlic is finely chopped and incorporated.
Now, roughly chop up your fresh basil leaves and add them to what you’ve already got in your processor and pulse that for about 10-15 seconds, stopping like before, to push the ingredients down with your spatula.
Next, pour out the sauce from inside your processor and into a bowl. Stir in the grated cheese and salt until it’s all combined.
When the potatoes are done, toss a little pesto on top of them and serve them tasty babies up while still warm! YUM!
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