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Baby New Potatoes Wrapped in Bacon with Harissa Cheese Dip

Prep Time 30 mins
Cook Time 15 mins
Course Side Dish, Snack
Cuisine North African
Servings 4 to 6 people


  • 20 baby new potatoes see Tips
  • 180g soft cheese
  • 1 to 2 tbsp rose harissa depending on how hot you like it
  • 6 to 8 chives very finely snipped
  • salt and freshly ground black pepper
  • 1 to 2 tbsp warm water
  • 10 rashers smoked streaky bacon halved lengthways
  • vegetable oil for frying


  • Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
  • Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
  • Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
  • Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.


  • Some baby new potatoes can be quite large – make sure you pick ones that are all similarly sized.
  • See step 5 – the potatoes wrapped in bacon can be cooked on the hob or barbecue.
  • I love crisps and dip, so if you've got any dip leftover it's the perfect way to use it up!
  • This baby new potatoes wrapped in bacon with harissa cheese dip recipe is easily adapted if you’re cooking for less or more people.


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Keyword baby potatoes, bacon, barbecue, BBQ, cream cheese, rose harissa, sharing food, skewers, summer food