Bacon-Wrapped Roasted Potato Wedges
2 russet potatoes, scrubbed
6 slices bacon (or prosciutto)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper
1/4 teaspoon coarse kosher salt
2 tablespoons honey, warmed
2 tablespoons chopped fresh parsley
Preheat the oven to 350; line a baking sheet with foil and spray with non-stick spray.
Cut each potato in half, lengthwise, then cut each half into 3 wedges, so you have a total of 12 wedges. Cut the bacon strips in half, lengthwise, so you have 12 strips. Wrap the strips of bacon around the potato wedges, securing each end with a toothpick if needed, and place on the baking sheet.
Drizzle the potatoes with the olive oil, and sprinkle with garlic powder, pepper and salt. Roast at 350 for 30 minutes, until the potatoes are nearly tender. Increase the oven to 425 and roast for an additional 15-20 minutes until the potatoes are tender when pierced and the bacon is crisp.
Drizzle the potatoes with the honey and sprinkle with parsley.
Yields 4-6 servings
Recipe from Curly Girl Kitchen, inspired by Food Network Recipes