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BLT Bites with Baked Potato Wedges


Sometimes simplicity is the best option. Many of us love a classic BLT, even if it is just for the bacon, so we wanted to share this bread free take which is perfect for a light lunch! Served with thick cut potato wedges baked with Alpha’s Camelina Oil, and a zesty sour cream.

2 medium potatoes, cut into large wedges
1 tbsp. Alpha Canadian Camelina Oil
1/4 tsp. sea salt
Pastured pork bacon
Romaine hearts
1 cup grape tomatoes, sliced
1/4 cup sour cream
1/4 tsp. ground pepper
1 tsp. lemon zest




Preheat oven to 375°.

Toss your potato wedges in the camelina oil and sprinkle with salt. Bake for about 25 minutes, until golden.

Cook your bacon. Set aside.

Line a baking sheet with parchment paper, place grape tomatoes and bake on lower rack for last 15 minutes with potatoes.

Combine your sour cream, pepper and lemon zest to make your dip.

Build your BLT bites how you please, top with a little sour cream dip, enjoy!

Extras are great for next day’s lunch.

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