1 pound small or medium red potatoes
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons fresh rosemary, minced
1 tablespoon olive oil
Freshly ground black pepper, to taste
1 pound thick-cut bacon
8 ounces sour cream
1 to 3 teaspoons hot sauce (adjust according to taste)
Salt and black pepper, for seasoning

Position a rack in the center of the oven and preheat it to 400°F (200°C).

Thoroughly wash and dry the potatoes. Cut them into 1-inch chunks, trying to keep the pieces approximately the same size for even cooking. It's okay if they aren't perfectly uniform.

Place the potatoes in a medium pot and cover them with cold water. Bring the water to a boil and add 2 teaspoons of salt. Once boiling, cook the potatoes until they are just tender enough to be pierced with a fork, which should take about 3 to 4 minutes. Be cautious not to overcook them as they should retain their shape for the next steps.

Drain the potatoes and transfer them to a large bowl. Toss them with the minced rosemary, olive oil, the remaining 1/2 teaspoon of salt, and a few grinds of black pepper, until they are evenly coated.

Cut the bacon strips into thirds. Wrap each potato chunk in a piece of bacon and secure it with a toothpick. Place the wrapped potatoes on a baking sheet that's lined with parchment paper or aluminum foil. Make sure they are spaced an inch or two apart. Depending on the size, you might have to cook them in two batches.

Bake the potatoes for 15 minutes, then turn each piece over. Continue to bake for an additional 15 to 20 minutes, or until the bacon is thoroughly cooked and has reached your desired crispiness.

While the potatoes are baking, prepare the dip: In a small bowl, combine the sour cream and hot sauce. Season it with salt and black pepper to taste.

Once the potatoes are done, arrange them on a serving plate. Serve them hot, accompanied by the spicy sour cream dip.