Wrap each potato wedge with 1 slice bacon. Secure each end of the bacon slice with a toothpick.
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Place potato wedges in a large saucepan. Pour in canola oil to to cover halfway. Cook over medium heat, turning occasionally, until potato wedges are tender, about 20 minutes. Increase heat to high; cook until bacon is crisp, 3 to 5 minutes more. Drain on a plate lined with paper towels.
Mix butter, honey, green onion, parsley, salt, and pepper together in a small bowl.
Remove toothpicks from potato wedges and transfer to a platter. Drizzle melted butter mixture on top.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
405.8 calories; 10.61 g protein; 37.03 g carbohydrates; 24.56 g fat; 35.34 mg cholesterol; 619.49 mg sodium.Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.