Make it Naked


Bacon-Wrapped Potatoes with Horseradish Dill Dip

Well, how did this happen? Make it Naked is three years old! I can’t believe I’ve been writing about food every week for three straight years. It seems like just yesterday I wrote this very first post. This blog has come a long way since then and for that, I thank you.

doesn't take much

I think most normal people would make some sort of cake to celebrate. Maybe with sprinkles and probably three candles. But we know I’m far from normal and I don’t really do cake anymore so, I made a different kind of party food. The ultimate party food…bacon. Nothing says “I love you guys, thanks for reading!” like bacon wrapped potatoes, right?
bacon blanket

My head went straight to pigs in a blanket with these things. I don’t know why because they’re nothing like a pig in a blanket. In fact, the pig IS the blanket. And trust me, it’s better this way. And the dip? Well that’s just some added party flare. Yogurt, horseradish and dill come together for a cool dip with a kick. Think of these as my gift to you. I got each of you a potato present. And I wrapped it in bacon. Now, that’s special. I hope you feel the love.

dip it... or don't.

But really, thank you. Thanks for risking your job and clicking on a URL containing “naked” when you’re bored at work. Thanks for commenting, even if it’s that you hated my recipe but it inspired you to make your own. I’m cool with that. Thanks for emailing me to tell me your son was finally able to enjoy his first cookie because of my gluten free recipe. I love that. Keep doing it. And I’ll keep doing this.   take one or ten

Bacon-Wrapped Potatoes with Horseradish Dill Dip (adapted from Real Simple)

Ingredients:
1.5 lbs of new or fingerling potatoes, halved or cut in thirds (10-15 potatoes- see note 1 below)
10-15 slices of bacon, cut in half (my 8oz package of bacon had 10 slices)

For the Dip:
1 cup plain greek yogurt (I used 0% but any will work)
2 tablespoons fresh dill, chopped
1 teaspoon caraway seeds (I really liked these but you could leave them out if you don’t already have them)
Juice of 1/2 a lemon
1/2 tablespoon extra virgin olive oil
1/2-1 tablespoon horseradish (start with 1/2 and add more depending on your desired heat level)
1/3 teaspoon kosher salt
Freshly ground black pepper, to taste

Directions:

  1. Heat oven to 425. Meanwhile, steam the potatoes in a steamer basket for about 15 minutes. They should be tender but not cooked through. Let cool. I’m impatient and ran cold water over mine for a minute.
  2. Prepare a broiling pan with cooking spray and set aside. Wrap each cooled potato with a slice of bacon and place on the pan with the seem side down. Bake about 25 minutes, or until bacon is crispy. Remove and let cool slightly before plating.
  3. For the dip, combine the yogurt, dill, caraway seeds, lemon, olive oil, horseradish, salt and pepper in a bowl and mix until combined.

potatoes in a blanket?

Notes:

  1. I used a mixed bag of fingerling potatoes because I really wanted purple potatoes and that was the only way to purchase them. I cut some in half and some in thirds to make bite-sized pieces. Any small potato will work, just cut if necessary.
  2. I had never steamed potatoes before. This worked really well because the skins didn’t get all soggy and come off like they do when boiling. I recommend steaming but if you don’t have a steamer basket, I do think boiling will work. Just be sure you don’t over cook them.
  3. I just had some of these with my eggs this morning. Do it.
  4. Let’s stay connected. Make it Naked’s on:

 

 


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Posted on October 14, 2013


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