Bacon and Chilli Coated Wedges (GF DF)

Bacon and Chilli Coated Wedges First

These go perfectly with a steak

If I was to cook for a date, steak and these wedges would be a good choice,  They are so delicious you have to really like someone to share them!

Crunchy, moorish and I have included a couple of easy dips too.

Serves 4 but you may find two of you can demolish them

Macros per serving (without dip)

Calories 346, Fat 18g, Carbs 40.5g, Fiber 3.5g and Protein 13.25g


  • 750g Rooster Potatoes
  • 8 Crispy Cooked Rashers of Streaky Bacon
  • 3 Tbsp Coconut Oil
  • 1.5 Tbsp Chilli Flakes
  • 1 Tbsp Paprika

You will need:

  • Pre Heated Oven 200C Conventional 180C Fan
  • Saucepan
  • Foil Lined Large Roasting Tin
  • Sharp Knife
  • Vegetable Chopping Board
  • Food Processor
  • Scales / Measuring Spoons
  • Spatula
  • Colander
  • Small Bowl
  • Fork
  • These potatoes are perfect.

    They make the best wedges and roast potatoes

  • Cut your potatoes up into wedges

  • Add to salted water and boil for 15 minutes

  • Add your crispy bacon, chilli flakes, paprika and coconut oil to food processor

    Blitz until smooth paste

  • For dip add 75g of 0% Fat Total Greek Yoghurt with either 50g of Gorgonzola or for those who do not like blue cheese 50g of Boursin

  • Mash well and then put in fridge

  • Once potatoes have boiled, strain and tip over bacon mix

    Ensure wedges are evenly coated and bake 45 – 60 minutes

    Make sure you give them a shake and a turn after 30 minutes

    Serve straight away with dip

    Nom Nom Nom


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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