oven-baked 4-ingredient bacon-wrapped potato wedges

These wedges are the perfect crispy, savory side dish or a party app that will disappear in minutes.

Oven-Baked 4-Ingredient Bacon-Wrapped Potato Wedges

These are smoky, salty, and perfectly crisp on the outside with a fluffy potato interior. The bacon fat renders as it bakes, essentially confiting the potato wedge.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Serves: 4-6 as a side

Ingredients

• 3 large russet potatoes, scrubbed clean

• 1 lb thin-cut bacon (regular thickness won’t crisp up as well around the potato)

• 2 tablespoons olive oil or melted butter

• 1 teaspoon coarse black pepper

• Flaky sea salt, for finishing (the bacon provides saltiness, so use this to taste)

Instructions

1. Prep the Oven & Pan: Preheat your oven to 425°F (220°C) . For easy cleanup and best crisping, line a large rimmed baking sheet with parchment paper and then place a wire rack on top. If you don’t have a rack, you can bake directly on the parchment, but you’ll need to flip the wedges.

2. Cut the Wedges: Cut each potato in half lengthwise, then cut each half into 3-4 long wedges, depending on the size of your potato. You should get 8-10 wedges total per large potato. No need to peel.

3. Season the Potatoes: In a large bowl, toss the raw potato wedges with the olive oil and coarse black pepper until evenly coated. This pepper is your main seasoning inside the bacon.

4. Wrap with Bacon: One wedge at a time, starting at one end, wrap a single slice of thin bacon around the wedge in a spiral, overlapping slightly. Stretch the bacon gently as you go to make it as thin as possible—this helps it crisp. Tuck or pin the ends. (If you’re worried about it unraveling, a toothpick through the center works perfectly).

5. Arrange for Crisping: Place the bacon-wrapped wedges seam-side down on the wire rack, making sure they aren’t touching. This allows the hot air to circulate and crisp the bacon on all sides.

6. Bake: Bake for 35-40 minutes, until the bacon is deeply golden and sizzling and the potato is fork-tender. There’s no need to flip if using a rack.

7. Finish and Serve: Remove from the oven and immediately sprinkle with a tiny pinch of flaky sea salt. Let them cool on the rack for 2-3 minutes before serving. They are incredible on their own, or with a side of sour cream, ranch dressing, or a spicy sriracha-mayo.

4-Ingredient Dipping Sauce Idea

Mix 1/2 cup sour cream, 1 tablespoon horseradish, and a pinch of salt and pepper. That keeps the whole meal at just 6 ingredients.

Chef’s Tip: For the crispiest results, par-cooking the potato wedges in the microwave for 3-4 minutes before wrapping gives them a head start, guaranteeing a fully tender center by the time the bacon is crisp. Just make sure they are cool enough to handle before wrapping.

Would you like a simple 3-ingredient spicy mayo recipe to serve with them?