Crunchy bacon combined with oven-baked rosemary potatoes … this is the dangerously addictive side dish you never knew you were missing out on.
1. Arrange a rack in the middle of the oven and preheat to 400 degrees. Prepare a baking sheet with parchment paper and set aside.
2. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t exactly the same shape.
3. Put potatoes in a medium pot, cover with salted cold water, and bring to a boil. Once the water begins to boil, cook the potatoes until just fork tender, 3-4 minutes (you want them to be almost, but not quite, fully cooked through so they won’t fall apart in next steps).
4. Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, kosher salt, and freshly ground pepper, to taste. Toss until potatoes are evenly coated.
5. Cut the strips of bacon into thirds, width-wise. Wrap each potato bite in a piece of bacon, securing with a toothpick. Place potatoes on baking sheet an inch or two apart (may need to do more than one batch to fit them all).
6. Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 minutes until the bacon is cooked through and as crispy as you like it.
Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Serve.