The Impatient Chef Presents: Bacon-Wrapped Jalapeño Yukon Golds

The Impatient Chef is at best, like all cooks, a recipe thief.  In this case, the thievery was done from a place in The Dalles, Oregon, called Rivertap.  The Impatient Chef has reviewed Rivertap favorably here.  This recipe should not, in any way, prevent you from eating there if you are within striking distance, and to be perfectly honest, theirs are better.  I made them based on my approximation of how they do it.  There is some secret to Rivertap's supreme yumminess which The Impatient Chef is in no danger of revealing in this post.  This recipe will get you part way there, though.  

These babies never fail to please.   

Makes 16.  

Ingredients:

• 4 smallish, roundish yukon gold potatoes (the more spherical, the better)
• 8 jalapeño peppers, cut in half lengthwise, and with the membranes and seeds removed
• 8 strips of bacon, cut in half
• Cheddar cheese, shredded
• Ranch dressing.

Equipment:

• A deep frier, or large cast iron dutch oven.  
• Thermometer
• fat skimmer, or other utensil to remove spuds during initial fry.
• 16 toothpicks

Directions:

1. Start your frier or dutch oven with the oil of your choice (peanut oil is preferred).  Heat to 320 degrees F.
2. Cut the spuds in half, and then the halves into thirds.  Try to get them as even as possible, but there is a workaround if you don’t. 
3. Fry the spuds for 8 to 10 minutes, getting them out after 6 minutes if they float.  Some may float too early because they will develop air pockets around the edges.  Use your better judgement in removing them when they are actually done.  
4. Once they are fried, remove put them onto a plate, and place them into the refrigerator while you prepare the jalapeños and cut the bacon.  
5. Increase fry temperature to 375 degrees F.
6. Once the spuds are cool enough to handle, place them into the jalapeño halves, and wrap with the bacon.  Skewer them with toothpicks, being sure to secure the bacon ends to both the jalapeños and spuds. 
   
   
   
   
   
   
   
   
7. Once fry temperature is 375 degrees, fry the spuds until the bacon is crisp. 
8. When they are done, place them on a platter, sprinkle with the shredded cheddar, and serve with ranch dressing as a dipping sauce. 

Enjoy!  

--The Impatient Chef.