Bacon-Wrapped Parmesan Potatoes
Ingredients
Potatoes
- 2 Large Russet potatoes cut lengthwise, then cut into 3 pieces per half
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. garlic powder
- 1 Tbsp. Italian Seasoning
- 1 c. grated parmesan cheese
- 12 slices Indiana Kitchen bacon
Pesto Dipping Sauce
- 1/4 c. pine nuts
- 3 Tbsp. grated parmesan cheese
- 4 cloves garlic
- 2 c. fresh basil leaves packed
- 1/4 c. flat-leaf parsley packed
- 3 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Servings: servings
Instructions
- Preheat the oven to 400 degrees F. Place a cooling rack on a baking sheet and spray with non-stick cooking spray.
- In a large mixing bowl, combine salt, pepper, garlic powder, Italian seasoning, and Parmesan cheese. Add in the potatoes and toss to coat.
- Trying not to shake the cheese off the potato wedges, wrap each wedge with a slice of bacon. Place each bacon-wrapped potato wedge on the prepared rack.
- Bake for 15 minutes, then turn. Bake an additional 20 minutes or until potatoes are tender and bacon is cooked.
Pesto Dipping Sauce
- While the potatoes are baking, prepare the pesto.
- In a food processor or blender, pulse the pine nuts until a paste forms.
- Add the parmesan, garlic, basil, parsley, olive oil, salt, and pepper. Pulse again until a grainy pesto is formed.
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