Potato wrapped in pig. By no means a new invention but one that you pretty much can’t go wrong with. I believe in layering flavors and as you’ll see from the recipe below, I start by boiling the potatoes in bay and garlic. This is my go to process (and maybe even a bit of a secret), even for mashed potatoes (I leave the garlic in – don’t tell anyone). These beauties wrapped in salty bacon coupled with creamy and herbaceous aioli creates a fresh and interesting contrast. Choose the smallest potatoes around the same size you can find. You can’t go wrong with these.
- 16 small potatoes
- 3 garlic cloves garlic, roughly smashed
- 3 bay leaves
- 8 bacon strips, cut in half
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- 2 tablespoons prepared horseradish
- 1 teaspoon chives, finely chopped
- 16 toothpicks or sandwich pick
- Preheat oven to 400.
- In a small saucepan over high heat bring potatoes, garlic and bay leaves to a boil. Cook until just fork tender. Drain water, garlic and bay leaves, set aside to cool.
- Meanwhile in a small bowl, mix the mayonnaise, sour cream, minced garlic and horseradish until well combined. Pour in serving bowl and top with chives.
- Line a baking tray with foil and set aside. Wrap each potato with a half slice of bacon and secure with a toothpick by pressing it through the bacon into the potato. Bake for approximately 20 minutes being sure to flip each potato once to ensure even cooking.
- Once bacon is golden and crispy remove from the oven and let cool for 10 minutes. Place on a paper towel lined plate to drain. When ready to serve, remove the toothpick and place on a serving platter along with aioli.