Bacon Potato Wedges Recipe: Smoky Crispy Edges With Salty Bite

This bacon potato wedges recipe delivers smoky crispy edges with a salty bite that turns simple potatoes into the star of any meal. The secret lies in high-heat baking that creates a golden, crackling crust while keeping the insides tender—paired with perfectly crisped bacon that adds rich, savory depth.

I've perfected this technique after countless batches, ensuring every bite achieves that ideal balance of texture and flavor.

What sets these wedges apart is the combination of oven-baked crispiness and smoky bacon that elevates them from side dish to main attraction. You'll start with thick-cut potatoes tossed in olive oil and seasoned with salt, pepper, and garlic powder before baking at 425°F until golden and crisp.

Meanwhile, the bacon cooks separately to maintain its signature crunch.

By the time you're done, you'll have restaurant-quality wedges with perfectly crisp edges, fluffy interiors, and bacon that stays crunchy enough to bite into.

The aroma alone will have everyone at the table asking for seconds—this is comfort food at its finest, made even better by the smoky-salty contrast of the bacon.

The best part? These wedges are foolproof and ready in under an hour, making them ideal for game day, family dinners, or any occasion when you want a crowd-pleasing side.

Serve them as-is for a rustic look or garnish with fresh parsley and a sprinkle of flaky salt for extra flair. Let's get cooking!

Ingredients for bacon potato wedges

These simple ingredients transform into restaurant-quality wedges with smoky crispy edges.

The potatoes are the foundation—Russet is ideal for crispiness, but Yukon Gold works too. Thick-cut bacon from the deli section (like Oscar Mayer or Hillshire Farm) gives the best crunch. Skip the pre-cut bacon pieces—they're too thin and crisp up too fast. For the potatoes, cut them all the same size so they cook evenly. I always grab extra potatoes—they're a pantry staple and last forever. If you can't find Russets, Idaho potatoes are your next best bet.

No thick-cut bacon? Thin-cut bacon doubled up works in a pinch, but it won't be as crispy. Short on garlic powder? Fresh minced garlic at half the amount adds a whole new dimension. The smoked paprika is non-negotiable for that smoky depth—Trader Joe's has a great affordable option. For the olive oil, any light or extra-virgin oil works, but avoid flavored oils. The parsley is just for garnish, so dried oregano at a quarter teaspoon works if you're out. And trust me, don't skip the flaky sea salt—it's the secret to that restaurant finish.

Potatoes keep in a cool, dark place for weeks, but cut wedges should go straight into the oven. Bacon stays fresh in the fridge for up to 1 week after opening. These wedges reheat beautifully—just toss them back in the oven at 400°F for 10 minutes. I always make a double batch because they disappear fast. Store leftovers in an airtight container for 3-4 days—the flavor actually improves as the bacon gets even crispier.

Step-by-step instructions for crispy bacon potato wedges

Here's how to make perfectly crispy wedges with smoky bacon and a salty finish.

Start by cutting the 2 lb Russet Potatoes into 1.5-inch wedges—keep the skin on for texture. Place them in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 8-10 minutes until the potatoes are slightly tender but still firm when pierced with a fork.

This parboiling step is crucial—it jumpstarts the cooking process so the wedges finish crispy in the oven rather than steaming. Drain the potatoes in a colander and give them a good shake to remove excess water. Let them sit for 1 minute before tossing them with the 0.25 cup Olive Oil, 1 tsp Garlic Powder, 0.5 tsp Black Pepper, and 0.5 tsp Paprika. This ensures the seasoning sticks and creates a flavorful crust.

While the potatoes parboil, line two baking sheets with parchment paper and set aside. In a large skillet over medium heat, cook the 8 oz Thick-Cut Bacon in 1-inch pieces until deep golden brown and crispy, about 10-12 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Here's the thing—don't drain the bacon fat. That golden, smoky liquid is pure flavor, and we'll use it to toss the potatoes later. If you're worried about excess grease, you can pour off most of it, but leave about 2 tablespoons in the skillet. This small amount will add incredible depth to the wedges.

Preheat your oven to 425°F and arrange the parchment-lined baking sheets on the middle rack. Spread the seasoned potatoes evenly on the sheets, leaving about 1 inch between wedges for even browning. Bake for 25-30 minutes, flipping the wedges halfway through, until they're deep golden brown and crispy on all sides.

Watch closely during the last 5 minutes—this is when they go from perfectly cooked to burnt. You want them to be crispy on the outside with a fluffy interior. If they're browning too quickly, you can tent them loosely with foil for the last 5 minutes to slow the process.

Once the potatoes are crispy, remove them from the oven and immediately transfer them to a large bowl. Add the crispy bacon and any remaining bacon fat from the skillet. Toss everything together gently but thoroughly to coat the potatoes evenly with the smoky, salty goodness.

Return the wedges to the baking sheets and sprinkle with the 1 tbsp Flaky Sea Salt. For the final touch, scatter the 0.25 cup chopped Fresh Parsley over the top. The flaky salt adds a burst of texture and saltiness that balances the richness of the bacon. Serve immediately while the wedges are still crispy and hot.

Dietary considerations for this recipe

Gluten-Free Adaptations

These wedges are naturally gluten-free, but always double-check your bacon packaging—some brands use gluten-containing seasonings. I recommend Applegate or Thrive Market bacon, which are certified gluten-free. The smoked paprika and garlic powder in this recipe are also typically gluten-free, but brands like Trader Joe's or Penzeys are safe choices. 🌾

Dairy-Free Options

Skip the flaky sea salt garnish if you're avoiding dairy, but the rest of the recipe is already dairy-free. For extra flavor, try a sprinkle of nutritional yeast (about 1 tbsp)—it adds a cheesy, umami note without any dairy. The bacon and potato base remain completely dairy-free as written.

Lower-Carb Versions

For a lower-carb twist, swap the Russet potatoes for cauliflower wedges—cut 1 large head into 1.5-inch florets and follow the same parboiling and baking steps.

The texture will be slightly different, but the smoky bacon still delivers that salty bite. Reduce the baking time to 20-25 minutes since cauliflower cooks faster.

Vegan Substitutes

Replace the bacon with tempeh bacon (marinated and pan-fried) or smoked tofu crumbles for a plant-based version. Use 12 oz tempeh, sliced into strips and baked at 375°F for 20 minutes until crispy.

The potatoes remain the same, but add 1 tbsp liquid smoke to the oil mixture for that smoky depth. 🌱

Keto-Friendly Adjustments

This recipe is already keto-friendly as written, but if you want to boost fat content, toss the baked potatoes with an extra 1 tbsp olive oil before adding the bacon.

For a richer finish, sprinkle with crumbled bacon bits (about 2 tbsp) instead of fresh parsley. The flaky sea salt adds electrolytes, perfect for a keto diet.

Allergen-Friendly Notes

For nut allergies, ensure your smoked paprika is processed in a nut-free facility—brands like McCormick have dedicated allergen-free lines. If you're avoiding garlic, substitute with 1 tsp onion powder. Always read labels on bacon and sea salt, as some brands may contain hidden allergens like soy or dairy additives.

Frequently asked questions