Ingredients
- 1 pound small-medium Yukon Gold potatoes
- 1 Tablespoon canola oil
- salt and freshly ground black pepper
- dash Tabasco
- bacon slices (I prefer thin slices over thick ones)
- Dipping Sauce
- 1 cup sour cream
- Tabasco and chipotle Tabasco to taste
- salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
Wash the potatoes. Cut them into 1-inch pieces, making them roughly the same size. Place potato pieces in a medium pot and cover with cold water and season with salt. Bring to a boil and cook the potatoes until they are barely done. You want them to be almost done as they will continue to cook in the oven.
Drain the potatoes and place in a bowl with the canola oil. Season with salt, pepper and Tabasco. Gently toss to evenly coat.
Cut the strips of bacon in half and wrap each piece of potato in a half strip of bacon, securing with a toothpick. Place on the lined baking sheet and bake in oven for 15-20 minutes or until bacon is cooked through and crisp.
While potatoes are baking, mix together the dipping sauce ingredients. You want a spicy mixture but not so spicy that it overpowers the bacon wrapped potatoes. Serve with potatoes.
Potatoes are good hot or at room temperature.