< Method (Directions)>

1.Pour 1 tablespoon extra virgin olive oil in skillet. Cut

   each potato with skin in half lengthways, then cut each 

   half of potato in half again so that each potato makes

   equal 4 wedges. Soak them in water for a relatively

   short time. Wrap potato wedges in cling film, and then 

   heat them in a 600W microwave oven  for around

   2-3 minutes and set a side. Peel garlic cloves andsmash

   peeled garlic cloves with the side of kitchen knife lightly.

   Place them into smaller deep container. And then, pour 

   another remaining 1 tbsp extra virgin olive oil over

   smashed garlic cloves. Steep them in extra virgin olive

   oil. Preheat your oven to 160 degree C. 

   

2.Wrap each cut potato wedges with skin with each one

   longish slice bacon. Line bacon wrapped potato wedges

   with a oiled skillet. At this time, place the pieces of

   seam side down of the bacon on a skillet. Fill the gap of

   each potato wedge with  each smashed garlic clove

   which soaked in extra virgin olive oil. Sprinkle salt, black

   pepper, paprika powder on the whole surface of

   prepared all ingredients. Furthermore, drizzle the whole

   surface prepared all ingredients of skillet with

   1 tablespoon remaining garlic flavored extra virgin olive

   oil.

3.Bacon in preheated oven for around 30 minutes until

   smashed garlic cloves and potato wedges become soft

   on the inside and the surface of the bacon becomes

   crisp and golden brown lightly. If you finish baking,

   sprinkle minced fresh parsley on the surface of cooked

   dish.