Frightening Fingerlings (Bacon-Wrapped Potatoes)
Easy-to-make bacon-wrapped potatoes, with a cheese fondue dip, are a spooktacular appetizer recipe to share with your Halloween guests!
Read Stacey's full post here.
Bacon-Wrapped Idaho® Potatoes:
- 2 pounds Idaho® fingerling
- 2 tablespoons olive oil
- Salt, to taste
- 1 pound hickory-smoked bacon
Cheese Fondue Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 cup white wine
- 1 teaspoon salt
- 8 ounces mild cheddar cheese, grated
- 8 ounces Emmenthal cheese, grated
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes, to garnish
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large pot, add cleaned potatoes. Cover with cold water and bring to a boil over medium-high heat. Once the water begins to boil, cook for about 4-5 minutes, or until just barely fork-tender. Do not fully cook through or they will fall apart during the second cooking.
- Drain and allow to steam dry for a few minutes. Toss the potatoes in olive oil to lightly coat and season to taste with salt.
- Cut the bacon strips in half. Wrap each Idaho fingerling potato with a half strip of bacon. Arrange bacon-wrapped potatoes in a single layer on a baking sheet.
- Bake in preheated oven for 40-45 minutes or until bacon is golden and crispy.
- While potatoes are roasting, prepare the cheese fondue dip. In a saucepan, heat the unsalted butter with cornstarch over low heat until melted.
- Whisk in the wine and salt, stirring continually over medium-low heat until just starting to boil. Continue to cook, continually stirring for about 1 minute until the mixture starts to thicken.
- Turn down the heat to low, add the cheese and thyme and continue to stir just until the cheese is melted. Season to taste.
- Garnish with crushed red pepper flakes, serve with the bacon-wrapped potatoes.
- If you cannot find Idaho® fingerling potatoes, you can substitute Idaho baby potatoes, or Idaho baking potatoes cut into wedges.
- The cheese fondue can also be served in a fondue pot or dip warmer.
- White wine can be substituted for milk if preferred.