2 large Idaho potatoes
Canola oil, for frying (about 2 cups)
8 slices apple wood smoked bacon, cut in 1/2 vertically
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
Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste.
Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.