These baby new potatoes wrapped in bacon with harissa cheese dip are the perfect blend of smoky, creamy, and spicy. An easy, crowd-pleasing party appetiser or snack!
The recipe appeared in the July 2018 Olive magazine. Everything about the recipe appealed...potatoes, bacon and a dip...yum! The potatoes are lovely and tender, wrapped in crispy bacon and complimented with a spicy cheesy dip...what could be better?!
It's a great recipe to enjoy finished off on the barbecue when the sun is shining or can be finished on the hob in a large frying pan if the weather isn't being so kind!
Tips
- Some baby new potatoes can be quite large - make sure you pick ones that are all similarly sized.
- See step 5 - the potatoes wrapped in bacon can be cooked on the hob or barbecue.
- I love crisps and dip, so if you've got any dip leftover it's the perfect way to use it up!
- Vegetarian option - replace the bacon with strips of roasted red peppers or courgettes.
- Dairy-free option - use a plant-based soft cheese alternative for the dip.
- This baby new potatoes wrapped in bacon with harissa cheese dip recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - boil the potatoes up to 1 day in advance. Keep in the fridge and wrap in the bacon just before cooking. The cheese dip can also be made ahead.
Absolutely - new potatoes or salad potatoes work well. Just ensure they are small and bite-sized for even cooking.
Harissa varies in heat depending on the brand. Start with a small amount and adjust to your taste.
Substitute harissa with sriracha, chilli paste, or smoked paprika for a milder spice.
Yes - he bacon-wrapped potatoes freeze well. Keep them in an airtight container for up to 3 months. Reheat in the oven for best results.
Recent new recipes
Category Spotlight...
Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make these Baby New Potatoes Wrapped in Bacon with Harissa Cheese Dip
Ingredients
- 20 baby new potatoes (see Tips)
- 180g soft cheese
- 1 to 2 tbsp rose harissa (depending on how hot you like it)
- 6 to 8 chives, very finely snipped
- salt and freshly ground black pepper
- 1 to 2 tbsp warm water
- 10 rashers smoked streaky bacon, halved lengthways
- vegetable oil, for frying
Instructions
- Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
- Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 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.
- Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
- Lay out the strips of bacon, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
- Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each bacon wrapped 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.
Recipe Collection Spotlight...
Date Night Mains Collection
Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Baby New Potatoes Wrapped in Bacon with Harissa Cheese Dip
Ingredients
- 20 baby new potatoes (see Notes)
- 180 g (6.3 oz) soft cheese (I use a Light version)
- 1 to 2 tbsp rose harissa (depending on how hot you like it)
- 6 to 8 chives very finely snipped
- salt and freshly ground black pepper
- 1 to 2 tbsp warm water
- 10 rashers smoked streaky bacon halved lengthways
- vegetable oil for frying
Instructions
- Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
- Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 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.
- Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
- Lay out the strips of bacon, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
- Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each bacon wrapped 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.
Notes
- Some baby new potatoes can be quite large - make sure you pick ones that are all similarly sized.
- See step 5 - the potatoes wrapped in bacon can be cooked on the hob or barbecue.
- I love crisps and dip, so if you've got any dip leftover it's the perfect way to use it up!
- Vegetarian option - replace the bacon with strips of roasted red peppers or courgettes.
- Dairy-free option - use a plant-based soft cheese alternative for the dip.
- This baby new potatoes wrapped in bacon with harissa cheese dip recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE