A while ago, when I was telling my sister about the wonder of bacon-wrapped pork chops (& they are wonderful), she said to me, “I thought you were trying to eat healthier?” To which I replied, “No, I said I was going to start eating more gourmet.”
Bacon wrapped certainly can be the beginning of something gourmet, and will always be the beginning of something delicious. Bacon is salty, crunchy, and of course its fatty goodness makes everything taste better. Combine that with a creamy roasted potato, and — omyGOD, lets just get to this, right???
Depending on how much you are serving, chop potatoes into 1-inch chunks, as close to the same general size as possible. 1 red potato on the small size is enough for me & Ryan. Its probably best to cut up one at a time, see how many chunks you get, and cut more if needed. The original recipe called for you to boil the potatoes briefly, but its not necessary.
Place potatoes into a container and toss with olive oil, salt, pepper & minced rosemary until coated. Add any other seasonings you want! Go crazy.
Cut strips of bacon into thirds, or quarters (I find a quarter piece of bacon works just fine), and wrap each potato bite in bacon, securing with a toothpick. Because these potatoes are raw, you will have to be a little forceful with the toothpick. Be careful, they can break easily!
Place on baking sheet lined with foil, laying on one side.
Bake at 400 degrees for 15 minutes, and then flip over and bake another 15-20 minutes, until the bacon is crispy to your liking. My oven runs hot, so 15 minutes on each side is enough.
These delicious little morsels can be an excellent appetizer with a cool dipping sauce, like sour cream or ranch, or, you could put it together as a side dish, like I did last night. They are seriously scrumptious enough to be served without anything!