1 lb red potatoes, scrubbed (preferably small ones if you can find them)

2 1/2 teaspoons salt, divided

1 1/2 teaspoons minced fresh rosemary

1 tablespoon olive oil

1 lb thick-cut bacon

1 cup sour cream

2-3 teaspoons adobo sauce

Preheat the oven to 400 F. Place a wire rack inside of a rimmed baking sheet. Cut the potatoes into 1/2 to 1-inch pieces. Add them to a medium pan and cover with cold water. Season the water with 2 teaspoons of the salt then bring to a boil. When the water reaches a boil, cook the potatoes for about 3-4 minutes, or until a fork can be inserted in them without a lot of resistance. Don’t cook them until they’re completely tender – if they’re fully cooked they won’t hold their shape as you continue with the recipe. While the potatoes cook, combine the rosemary, olive oil, the remaining 1/2 teaspoon salt and a pinch of black pepper to a medium bowl. Stir to combine. When the potatoes are ready, drain them, then add them to the bowl and toss to coat with the rosemary mixture. Cut each strip of bacon into three equal pieces. Working with one piece at a time, wrap the bacon around the potato and use a toothpick to secure it. Transfer the potato to the wire rack you set up earlier. Repeat until you’ve wrapped all of the potatoes. Don’t crowd the potatoes – if you need to bake them on two pans, you can. Bake for 30-40 minutes, or until the bacon is crisp. As long as you bake the potatoes on a wire rack, you don’t have to worry about flipping them (if you bake directly on the baking sheet without a rack you’ll need to flip at least once). Stir the sour cream together with the adobo sauce (start with 2 teaspoons then taste, and if you want more heat, add additional adobo sauce). Season with salt and pepper. Serve with the potato bites. Makes about 3 dozen potato bites.


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