Crispy Bacon Wrapped Potatoes (Irish Style) | Arteflame

Introduction

There is nothing quite like the sound of bacon sizzling on hot steel to draw a crowd. These Irish Bacon Wrapped Potatoes are the ultimate bite-sized indulgence—crispy, salty, and wonderfully smoky. The moment the aroma of rendering fat and fresh rosemary hits the air, you know you’re in for a treat. It reminds me of cozy pub gatherings, but elevated by the open fire of the grill; a perfect blend of rustic charm and gourmet flavor.

Why This Recipe is a Keeper

I adore this dish because it transforms humble ingredients into a show-stopping appetizer with minimal effort. The flat top of the Arteflame acts like a giant griddle, ensuring the Irish bacon crisps evenly without the flare-ups you get on standard grates. Plus, the textural contrast between the savory, crunchy meat and the creamy, par-boiled potato interior is pure comfort food magic.

My Top Tips for Perfection

• Par-boil is Key: Don't skip this! Pre-cooking the potatoes ensures they are fluffy inside by the time the bacon is crispy outside.
• Soak the Wood: Submerge your toothpicks in water for at least 30 minutes so they don't burn away on the hot griddle.
• Zone Cooking: Sear them near the center heat, then move them to the outer ring to keep warm until serving.

Make It Your Own

If you can't find traditional Irish back bacon, thick-cut streaky bacon works beautifully too. For a fall twist, try swapping the baby potatoes for cubes of par-boiled sweet potato.

Ingredients

To create this savory masterpiece, you will need fresh ingredients that highlight quality and simplicity. The key here is the quality of the bacon and the size of the potatoes.

Main Components

• 1.5 lbs Baby Potatoes (Red or Yukon Gold are best for texture)
• 12 oz Irish Bacon (also known as Back Bacon) or thick-cut streaky bacon
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Rosemary, finely chopped
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper, freshly ground
• Wooden Toothpicks (soaked in water for 30 minutes)

Spicy Dipping Sauce

• 1/2 cup Sour Cream
• 2 tbsp Mayonnaise
• 1 tbsp Sriracha or your favorite hot sauce
• 1 tsp Lemon Juice
• 1 tbsp Fresh Chives, chopped for garnish

Instructions

Step 1: Prep the Potatoes

1. Wash and scrub the baby potatoes thoroughly.
2. Place the potatoes in a large pot of salted water and bring to a boil.
3. Par-boil the potatoes for about 8 to 10 minutes. They should be slightly tender when pierced with a fork but not falling apart. This step is crucial to ensure the potato is fully cooked by the time the bacon crisps up on the grill.
4. Drain the potatoes and let them cool completely. Pat them dry with a paper towel.

Step 2: Wrap and Season

1. In a small bowl, mix the olive oil, chopped rosemary, black pepper, and a pinch of salt. Toss the cooled potatoes in this mixture to coat them lightly.
2. Cut your Irish bacon slices in half crosswise if they are too long.
3. Wrap a piece of bacon tightly around each potato.
4. Secure the bacon in place by skewering it with a soaked wooden toothpick.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. Allow the cooktop to heat up.
2. You are aiming for a medium-high heat zone on the flat steel griddle (not directly over the open flames, but close enough to get a sizzle).
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil or a grilling spray.

Step 4: Grill to Perfection

1. Place the bacon-wrapped potatoes on the flat cooktop.
2. Grill for 10 to 15 minutes, turning them frequently using tongs.
3. You want the bacon to be browned and crispy on all sides and the potato to be heated through. The flat top serves as a griddle, frying the bacon in its own rendered fat.
4. Once crispy, move them to the outer, cooler edge of the grill to keep warm while you finish the rest.

Step 5: Make the Sauce and Serve

1. While the potatoes are finishing, whisk together the sour cream, mayonnaise, Sriracha, and lemon juice in a small bowl.
2. Arrange the hot potatoes on a serving platter.
3. Sprinkle with fresh chives and serve immediately with the spicy dipping sauce on the side.

Tips

Mastering this recipe on the Arteflame is all about heat management and preparation. The most critical tip is to absolutely remember to par-boil your potatoes. If you wrap raw potatoes in bacon, the bacon will burn to a crisp long before the inside of the potato is edible. By par-boiling, you are simply finishing the potato on the grill while focusing on getting that perfect sear on the meat. Secondly, soaking your toothpicks in water is non-negotiable; dry wood will catch fire instantly, even on the flat top, leaving you with charred wood bits in your appetizer. Finally, utilize the different heat zones of your Arteflame. Start the potatoes closer to the center to render the fat quickly, then move them toward the outer edge to stay warm without overcooking. This allows you to time your serving perfectly with the main course.

Variations

While the classic savory profile is a crowd-pleaser, these potato bites are incredibly versatile and can be adapted to suit any palate or theme. Experimenting with glazes and fillings can transform the dish entirely. Here are a few creative twists to try on your grill:

• Maple Glazed: Brush the bacon with pure maple syrup during the last 2 minutes of grilling for a sweet and savory candied bacon finish.
• Cheesy Herb: Before wrapping, slice the potato slightly and stuff a small piece of sharp cheddar cheese inside, then wrap with bacon to seal it in.
• The Spicy Kick: Dust the bacon with cayenne pepper or smoked paprika before wrapping the potatoes for a heat that builds with every bite.
• Sweet Potato Twist: Substitute the baby white potatoes with cubes of sweet potato (par-boiled) for a richer, more autumnal flavor profile.
• Garlic Lover’s: Toss the par-boiled potatoes in garlic butter instead of olive oil before wrapping them for an intense aromatic punch.

Best pairings

These bacon-wrapped gems are robust enough to stand on their own, but they truly shine when paired with complementary beverages and main courses. The saltiness of the bacon and the creaminess of the potato crave something that cuts through the richness. Because this recipe leans into Irish heritage, the beverage choices naturally gravitate toward dark, roasted flavors.

• Drink: A cold pint of Guinness or any dry Irish Stout is the classic pairing. The roasted malt notes of the beer harmonize beautifully with the smoky bacon. Alternatively, a crisp Apple Cider offers a refreshing acidity that cleanses the palate.
• Main Course: These make excellent sides for a grilled Ribeye steak or lamb chops. The earthy rosemary connects the appetizer to the red meat main seamlessly.
• Side: Serve alongside a sharp, vinegar-based coleslaw or a fresh arugula salad with lemon vinaigrette to provide a bright, acidic contrast to the heavy, savory appetizers.

Conclusion

There are few appetizers that disappear as quickly as Flame-Grilled Irish Bacon Wrapped Potatoes. They represent the perfect marriage of simple ingredients and expert cooking techniques. Using the Arteflame grill not only imparts a subtle smokiness that you cannot replicate in a kitchen oven, but it also turns the cooking process into a social event. As the bacon sizzles on the flat top and the aroma of rosemary fills the air, you are creating anticipation and atmosphere. Whether you stick to the traditional recipe or experiment with sweet maple glazes and spicy dips, this dish is guaranteed to become a staple in your outdoor cooking repertoire. So, gather your ingredients, fire up the grill, and get ready to enjoy the ultimate bite-sized comfort food.