Th perfect Super Bowl Appetizers and who won’t go for bacon and potatoes? Serve with Horseradish Cream, Jack Daniel's BBQ Sauce, or Queso Blanco for dunking and you’ll have some happy sports fans.
2 medium-size potatoes, peeled and cut into 8 wedges each
1 tablespoon oil
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/2 teaspoon onion powder
8 slices bacon, cut in halves
1/2 teaspoon fresh grated black pepper
Place a lightly greased wire rack on a foil-lined jelly roll pan. Place potato wedges in bowl of ice water to soak for 15 minutes. Remove and dry with paper towel. Lightly toss wedges in oil and sprinkle with salt, onion powder, and cayenne pepper. Wrap each with half a slice of bacon and secure with a toothpick. Arrange potato wedges in a single layer in prepared pan; sprinkle with black pepper. Bake in a preheated 425 oven for 40 to 45 minutes or until bacon is crisp and browned; turning over after 20 minutes. If you want them browned more, broil for a few minutes after baking but keep a watch on them so as not to burn. Remove from pan and allow to drain on paper towel covered platter. Serve with your favorite dip. NOTE: Potatoes vary in size as does the thickness of bacon. Check on appetizers after they have been in the oven 15 minutes and decrease cooking time if needed.