Saturday, February 21, 2009


yields 4 servings as a side dish or appetizer

2 large Idaho potatoes
canola oil, for frying (about 2 cups)
8 slices applewood smoked bacon, cut in 1/2 vertically
16 toothpicks
1/4 cup softened butter
1/4 cup honey
1/2 teaspoon cracked black pepper
2 tablespoons chopped scallions
1 teaspoon chopped fresh parsley leaves

Cut each potato into 8 wedges and parboil until fork tender. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed. Toss potatoes in the glaze. Remove toothpicks and serve.

courtesy of: Aaron McCargo, Jr., "You...In a Jar," The Next Food Network Star

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