Ingredients:
- 1 pound small or medium red potatoes
- 2 1/2 teaspoons salt, divided
- 1 1/2 teaspoons minced fresh rosemary
- 1 tablespoon olive oil
- Freshly ground pepper
- 12 ounces to 1 pound thick-cut bacon
- 1 cup (8 ounces) sour cream
- 1 to 3 teaspoons Palo Alto Fire Fighters Pepper Sauce
- Salt and pepper
Directions:
- Preheat the oven 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 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 bacon wrapped 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 Palo Alto Fire Fighters Pepper Sauce in a small bowl. Season with salt and pepper.
- Pile the potato bites on a plate and serve alongside the dip.
