Olive Magazine
Bacon Wrapped Potatoes Recipe with Cheese Dip served on a pale grey speckled round plate

Baby new potatoes wrapped in bacon with harissa cheese dip

Published: July 28, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

Serve these fun BBQ skewers alongside a punchy, creamy harissa soft cheese dip – perfect for summer entertaining

  • Gluten free
Nutrition:
NutrientUnit
kcal278
fat19.2g
saturates8.4g
carbs13.6g
sugars2g
fibre2.1g
protein11.5g
salt1.8g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 500g baby new potatoes, (see notes below)
  • 180g soft cheese
  • 2 tbsp rose harissa
  • 6-8 chives, very finely snipped
  • 10 rashers smoked streaky bacon, halved lengthways
  • for frying vegetable oil

Method

  • STEP 1

    Soak 18 small wooden skewers in cold water for 30 minutes or use metal skewers.

  • STEP 2

    Cook the new potatoes in a pan of boiling salted water for 15-20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.

  • STEP 3

    Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper, and 1-2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.

  • STEP 4

    Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.

  • STEP 5

    Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each potato, then fry for about 5 minutes on all sides until the bacon is crisp and well-browned. Serve them with the harissa cheese dip on the side.

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