Preheat the oven to 375°F|180°C. Grease a baking sheet with 1 teaspoon olive oil .
In a large mixing bowl, season 4 large Russet Potatoes (cut into 2-inch pieces) with 1 teaspoon black pepper, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
Slice 8-10 strips bacon in half. Wrap each potato slice with a bacon strip. Secure with a toothpick and place on the baking sheet. Brush with 2 Tablespoons honey.
Bake in the preheated oven for 40 minutes until the potatoes are tender and the bacon nicely crisped.
Remove and arrange on a plate. Garnish with chopped fresh parsley
Serve with your favorite dip. Enjoy!
Notes
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Note 1: We use olive oil, any favorite oil can be used such as avocado oil. Another alternative is to use non-stick baking spray for the baking sheet.Note 2: The bacon should be uncooked when wrapping the potatoes. Leftovers: Store in the refrigerator in an airtight container for up to 5 days. Freezer: Allow to cool down and freeze in an airtight container for 1 month. How to reheat: Reheat in the microwave until heated through.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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