1. Preheat oven to 400°F

2. Wash and dry potatoes. Chop them into 1 inch 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 wont fall apart.

3. Drain the potatoes and put them into a large bowl. Add the rosemary, olive oil, 1/2 teaspoon of salt, and a little pepper. toss the potatoes until coated.

4. Cut the strios 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 spaced an inch or two apart. Mayneed to do in 2 batches

5. Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked.

6. Mix the sour cream and hot sauce in a bowl. Season with salt and pepper. Pile bites on a plate and serve alongside the dip