For a spicier version, add 1/2 teaspoon cayenne pepper or chipotle powder to the salt and paprika before tossing with the potatoes. You can also swap smoked paprika for garlic powder and a pinch of black pepper if you prefer a more classic, less smoky flavor.
If you’d like a slightly sweeter, almost barbecue-style finish, lightly brush the tops of the wrapped wedges with a tablespoon or two of maple syrup or a thin barbecue sauce during the last 5–10 minutes of baking; watch closely, as sugars can burn quickly. For a leaner take, use center-cut bacon or turkey bacon, understanding it may not crisp quite as dramatically and may cook a bit faster; pull the pan as soon as the bacon is browned so it doesn’t dry out.
Finished potato wedges with sour cream dip
If you need to make these ahead for a gathering, you can wrap the seasoned raw potato wedges in bacon, arrange them on the baking sheet, cover, and refrigerate up to 8 hours, then bake just before guests arrive. Food safety tips: Keep raw bacon and potatoes refrigerated until you’re ready to assemble, and wash your hands, knife, and cutting board thoroughly after handling raw bacon.
Don’t leave the cooked wedges at room temperature for more than 2 hours; if you’re hosting outdoors in warm weather, aim for closer to 1 hour or keep the platter in a shaded, cooler spot. Leftovers should be cooled quickly, refrigerated in a covered container, and reheated in a hot oven or air fryer until steaming in the center before serving.
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