Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty foil for easy cleanup. Lightly spray or rub the surface with a bit of oil to help the potatoes crisp and prevent sticking.
Sheet pan lined and ready for potato wedges
Prep the potatoes: Leave the skins on for texture and that rustic look. Cut each potato in half lengthwise, then cut each half into 3–4 long wedges, depending on the size of the potato. You’re aiming for evenly sized wedges so they cook at the same rate.
Season the wedges: Place the potato wedges in a large bowl. Sprinkle the kosher salt and smoked paprika over the potatoes. Toss well with your hands until every wedge is lightly coated. The seasoning should cling to the cut surfaces and skins.
Seasoned potato wedges in a mixing bowl
Portion the bacon: Cut each slice of bacon in half crosswise. This size usually wraps around the center of a wedge just once, leaving the tips exposed so they can brown and caramelize.
Wrap the potatoes: Take one seasoned potato wedge and one half-slice of bacon. Starting in the middle of the wedge, wrap the bacon snugly around it, overlapping the ends slightly on the underside. Place the wrapped wedge seam-side down on the prepared baking sheet. Repeat with the remaining wedges and bacon, spacing them slightly apart so hot air can circulate.
Bacon wrapped potato wedges arranged on a sheet pan
Bake the wedges: Place the baking sheet on the middle rack and bake for 25–30 minutes. The bacon should be starting to render and tighten around the potatoes, and the exposed potato tips will just be turning golden.
Crisp and caramelize: Carefully flip each wedge with tongs so the other side can crisp. Return the pan to the oven and bake for another 10–15 minutes, or until the bacon is deeply browned and crisp and the potatoes are tender when pierced with the tip of a knife. Total time will vary slightly depending on your oven and the thickness of the bacon.
Oven baked wedges turning crisp and golden
Rest and arrange: Let the wedges rest on the pan for about 5 minutes. This allows the bacon fat to settle and helps everything firm up a bit so they’re easier to handle. Transfer them to a rustic wooden board or serving platter, arranging them in a loose pile or rows so the golden, caramelized edges are visible.
Serve: Serve the bacon wrapped potato wedges hot, with a small bowl of ranch dressing or sour cream on the side for dipping. They’re best enjoyed within 15–20 minutes, while the bacon is still crisp and the centers are soft and steamy.
Variations & Tips
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