Ingredients

• 2 large Idaho potatoes
• Canola oil, for frying (about 2 cups)
• 8 slices applewood smoked bacon, cut in 1/2 vertically
• 16 toothpicks
• 1/4 cup softened butter
• 1/4 cup honey
• 1/2 teaspoon cracked black pepper
• 2 tablespoons chopped scallions
• 1 teaspoon chopped fresh parsley leaves

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Instructions

1. Cut each potato into 8 wedges and parboil until fork tender.
2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve.