You can never go wrong with bacon and potatoes.
Here, the tried-and-true pairing gets refined when thinly sliced bacon strips are wrapped around neatly cut Yukon Gold potatoes and elegant chive batons. As the bacon crisps in the panini press, the smokiness of its drippings infuses the roasted potato strips. Michael Mina chooses Yukon Golds for their rich, buttery flavor, but you might want to experiment with fingerling potatoes, which would impart a nuttier note. This simple and versatile dish would make sense as a side at dinnertime, as an hors d’oeuvre at a cocktail party or even as accompaniment to brunch.
- Thin for the win. Ask to have your bacon sliced paper-thin, more like prosciutto than traditionally-cut bacon, and wrap it evenly around the potatoes. This will give the bacon a uniform crispness all the way around.
- Invest in a press. By using a panini press, you can cook the bacon and raw potatoes in one shot. By keeping your press on medium-high heat, the bacon will have time to render and get crispy while the potatoes are cooking.
- Warming tip. Once the bacon-wrapped potatoes are crisped in the panini press, it’s easy to reheat them in the oven before serving.
These tools are the ones we find especially helpful when making this dish.
- Panini press. The panini press isn’t just for making sandwiches anymore. Here, it’s the perfect tool for caramelizing the bacon around the potato while cooking the potato itself.
The list below includes all the equipment you’ll want to make this dish.
Knife and cutting board
Small baking sheet with rack
- 2 large Yukon Gold potatoes
- 16 paper-thin slices bacon
- 16 chives, cut in half
Total Time: 25-40 minutes
Active Time: 15 minutes
- Preheat panini press to 350°F, or “medium.”
- Cut the 2 sides off the raw potatoes the long way. Then cut ¼ inch slices the long way. Trim the long round sides of the potato slices off.
- Lay 2 slices of bacon down on the cutting board, slightly over-lapping. Place 4-5 chive slices on the bacon crosswise. Lay potato slice on top of the chives and roll until completely wrapped in the bacon. Having trouble neatly wrapping the bacon around the potato? Try using an offset spatula to help fold the bacon over the potato.
- Place potatoes in the panini press and cook until the bacon is golden brown and crispy and the potato is cooked through, about 8-10 minutes. Note: if you do not have a Panini press, place wrapped potatoes (seem-side down) on a baking sheet and roast in a 375°F oven until the bacon is crispy and the potatoes are tender. This should take approximately 20 minutes.
- Cut into slices and hold in the oven until ready to serve.
Soft scrambled eggs & bacon wrapped potatoes
Enjoy these Bacon-Wrapped Potatoes any time of the day by serving with soft scrambled eggs.