Bacon Wrapped Potatoes with Sriracha Sauce for C.L.U.E.

Welcome to the March edition of Cook, Learn, Undertake and EAT.  Also known as the C.L.U.E. Society, our posts are similar to the board game of CLUE.   It involves secrecy, fun, challenge and cooperation with the other game playing members. But don’t be alarmed, there are no murders or mayhem in our society.



This is how it works.

Each month our members receive the name of a food blog and a theme.  We lurk and hunt through our assigned blog to find a recipe that we adore and that fits the month’s theme.   Our theme for March centered around potatoes as this is an Irish themed month with St. Paddy’s Day and all.

My assignment this month was Lisa from Authentic Suburban Gourmet.  Lisa is a Bay Area resident and describes her blog as “an outlet outside of my professional life to express my creativity, passion, imagination and artistic side, through documenting my cooking experiences.”   Lisa, me, too.

I have to confess that I initially cheated a bit and just did a “potato” search on Lisa’s blog.   I immediately found the perfect appetizer and recipe for this post, but then I just had to explore more.    Lisa has some delicious recipes and I will add most all of her ninety-five appetizers from her Friday Night Bites posts to my Pinterest “Appetizer” board.

We love us some appetizers around here and about once a week, we enjoy a beverage (or two) and appetizers for dinner.   The recipe I chose from Lisa’s site just spoke to me.  How could I get past bacon and sriracha (and the potatoes for this month’s theme)?

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I used red, blue and yellow fingerling potatoes.

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Bacon Wrapped Potatoes with Sriracha Sauce
from Authentic Suburban Gourmet

24 small potatoes (fingerlings or red potatoes quartered or halved)
8 slices bacon, cut into 3 inch strips
1 T. fresh rosemary, minced
3 T.  olive oil
Salt and Pepper
½ c. sour cream
1 T sriracha (add more if you like it spicier)

Preheat the oven to 400°F.

Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 5 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it.

Mix the sour cream and sriracha sauce in a small bowl. Pile the potato bites on a plate and serve alongside the dip.

Serves 4 (6 per person)

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The only addition I made to this fantastic recipe was to drizzle a bit of cilantro sauce over the top of the sriracha dip to emphasize our St. Patrick Day theme for March.  (The green sauce isn’t really evident—it promptly sank.)   I also was snow bound when I made this appetizer and I didn’t have any sour cream on hand.  I used 1/4 c. plain Greek yogurt and 1/4 c. mayo for the sauce with plenty of sriracha.

And since Kate, one of the founders of C.L.U.E., reminded us all that vodka is made from potatoes, I couldn’t resist whipping up Lisa’s Ginger Zen Martini to accompany this appetizer.



Spicy bites need a cocktail with a bite, wouldn’t you agree?


So, since it is close to St. Patrick’s Day and the wearin’ of the green, I think that Reverend Green from the board game CLUE looks like he could use a martini (and some spicy bites), as well.

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It was almost warm enough to partake of these outside. Almost…..

Check back the second Wednesday in April for our spring-themed posts, but in the meantime, please check out the other C.L.U.E. bloggers this month:

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