Bacon and fingerling potatoes are all you need for these finger-licking appetizers. Savory little bites full of flavor!
Ok, who doesn’t like bacon and potatoes? My guess is no one.
So, I don’t think it’ll take much convincing to get you sold on this recipe. Especially when we’re talking about fingerling potatoes!
What? You’ve never had fingerling potatoes? You’re missing out, my friend! But if you’re familiar with fingerling potatoes, you know how amazingly buttery these potatoes are.
These skinny elongated potatoes are unique and flavorful! With creamy, buttery taste and firm texture, they are especially great for roasting.
I still remember that one morning in Canada when I was served amazingly flavorful, pan-roasted fingerling potatoes for breakfast. My very first encounter with this interesting variety of potatoes. We loved it so much so we’ve been growing these potatoes ourselves every summer for the last couple of years.
A few words about the recipe…
To take things up a notch, I smeared pesto on the fingerling potatoes and wrapped them in thin bacon slices. Boom, flavor explosion!! If potatoes could talk, they’d tell you how incredibly happy they are. 🙂
Oh and if you don’t have pesto on hand, don’t sweat. A little bit of extra sharp cheddar cheese would be a great alternative as well.
These finger-licking little bites are the best at room temperature.
Hope you enjoyed the recipe today. Thanks for reading!
Bacon Wrapped Fingerling Potatoes
- 5 fingerling potatoes
- 5 thin bacon strips
- 5 teaspoons basil pesto*
- Preheat the oven to 425°F (220°C). Line a baking sheet with silicone mat, or parchment paper.
- Wash and peel (if desired) the potatoes. Cut them in half lengthwise. Cut the bacon strips in half as well.
- Spread about ½ teaspoon or so pesto on the fingerling potatoes and wrap the bacon around them. Place the seam side down on prepared baking sheet. Bake for about 25 minutes, or until the bacon is cooked.
- Serve at room temperature with pesto sauce on the side, if desired.