Potato Bites

Fall is for football! These Potato Bites are easy, delicious and perfect for a sports-loving crowd, should you find yourself surrounded by one this weekend.

1 pound Summertime Red Potatoes

2 1/2 teaspoons salt, divided

1 1/2 teaspoons minced fresh rosemary

1 tablespoon olive oil

Freshly ground pepper

12 to 16 ounces thick-cut bacon

1 cup sour cream

1 to 3 teaspoons hot sauce

Salt and pepper

Cut potatoes into 1″ pieces, keeping the chunks roughly the same size. 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 for 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, 1/2 teaspoon 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. Bake at 400°F 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.