Ingredients :
1 pound small or medium red potatoes
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons fresh rosemary, finely chopped
1 tablespoon olive oil
Freshly ground black pepper
1 pound thick-cut bacon
8 ounces sour cream
1 to 3 teaspoons hot sauce (depending on your spice preference)
Salt and black pepper to taste
Instructions:
Start by preheating your oven to 400°F (200°C). Position a rack in the middle of the oven for even cooking.
Wash and thoroughly dry the red potatoes. Cut them into roughly 1-inch chunks, aiming for uniformity in size for even cooking.
Wash and thoroughly dry the red potatoes. Cut them into roughly 1-inch chunks, aiming for uniformity in size for even cooking.
Take a medium-sized pot and place the potato chunks in it. Cover them with cold water and bring to a boil. Enhance the flavor by adding 2 teaspoons of the kosher salt to the water.
Let the potatoes boil for about 3 to 4 minutes, until they’re almost fully cooked but still firm enough to hold their shape. This will ensure they don’t fall apart during the later stages of preparation.
Drain the boiled potatoes and transfer them into a large mixing bowl. Season with rosemary, olive oil, the remaining half teaspoon of kosher salt, and a sprinkle of freshly ground black pepper. Toss the ingredients together until the potatoes are evenly coated.
