1 lb fingerling potatoes, washed and cut into 1 1/2 inch pieces (some may not need to be cut)
1 1/2 tsp chopped fresh or dried rosemary (optional)
1 tbsp olive oil
1/2 tsp salt
ground pepper to taste
1 12 oz pkg bacon
1 cup sour cream
1 tsp hot sauce or 1/4 tsp cayenne pepper (to liking)
Salt and pepper to taste
Preheat oven to 400 degrees. In a large saucepan, cover potatoes with cold water and bring to a boil. Add 1/2 tsp salt. Once water boils cook potatoes until they are still firm, just 3 or 4 minutes. Do not overcook as potatoes will fall apart.
Drain and put them into a large bowl.. Add the rosemary, olive oil, salt, and some pepper, toss until potatoes are evenly coated.
Cut strips of bacon in half and wrapeach piece of potato and secure with a toothpick. Put potatoes on a baking sheet line with foil or parchment paper.
Cook for 15 minutes, turn each piece over and cook another 10 to 15 minutes until bacon is cooked through and crispy. Mix sour cream and hot sauce or cayenne in small bowl. Season with salt and pepper. Serve on a platter with the dip.