Bacon-Wrapped Potato Wedges with Salsa Verde
Wine Recommendation
Black Box Cabernet Sauvignon
Ingredients
- 1½ lb Yukon Gold potatoes
- 2 tsp garlic salt
- 2 tsp smoked paprika
- 1 (16-oz) pkg bacon
- 1 lemon
- 1½ cups packed fresh parsley leaves
- ⅓ cup olive oil
- ¼ cup drained capers
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
Instructions
- Preheat oven to 400°F. Cut potatoes into ½-inch-thick wedges. Sprinkle with garlic salt and paprika.
- Cut bacon slices crosswise into thirds. Wrap potato wedges with bacon and place, seam side down, on a lightly greased wire rack set on a rimmed baking sheet.
- Bake 30 to 35 minutes or until bacon is crisp and potatoes are tender.
- Meanwhile, grate zest and squeeze juice from lemon into the container of a blender. Add parsley, oil, capers, garlic, and red pepper; process until almost smooth. Season with salt, if desired.
- Drizzle crispy potato wedges with Salsa Verde.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
258
|
258
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 9 | 9 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 923 | 923 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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