1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
Dip:
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the potatoes.
Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape.
Put the potatoes in a medium pot, cover with cold water, and bring to a boil.
Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).
Drain the potatoes and put them in a large bowl.
Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick.
Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp.
Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.