- 1 pound small red potatoes
- 2 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons minced fresh rosemary
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 pound bacon
- Litehouse Chunky Blue Cheese dressing (for serving)
Arrange a rack in the middle of the oven and heat to 400°F.
Wash and dry the potatoes. Cut larger potatoes into small, bite-sized pieces but keep them all 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 until just fork tender, 3 to 4 minutes.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, remaining 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 aluminum foil spaced an inch or two apart.
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 crispy.
Serve the potatoes immediately along with the chunky blue cheese dressing.