Categories: Appetizers
Ingredients
- 1 pound small or medium red potatoes
- 2 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons minced fresh rosemary
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 pound thick-cut bacon
- 8 ounces sour cream
- 1 to 3 teaspoons hot sauce
Directions
- Arrange a rack in the middle of the oven and heat to 400°F.
-
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 2 teaspoons of salt. Once the water begins to boil, cook the potatoes until just fork tender, 3 to 4 minutes. 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, remaining salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
-
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
-
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it.
-
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.