• 1 lb mini-creamer potatoes, yukon gold or other waxy variety. If potatoes are larger than 1″, cut into even-sized 1″ pieces.
• 2 1/2 teaspoons kosher salt, divided
• 1 tablespoon minced fresh rosemary
• 1 tablespoon olive oil
• Freshly-ground black pepper
• 4 packages Thick-Cut Beef Bacon

Place potatoes in a medium saucepan. Cover with at least 2-3 inches of water, and bring to a boil. Add 2 teaspoons salt. Cook until fork tender, 3-4 minutes. Potatoes should be almost cooked, but not quite, so that they hold their shape during the wrapping.

Preheat oven to 400F. Line a baking sheet with aluminum foil.

Drain potatoes and transfer to a large bowl. Add olive oil, salt, rosemary and a few grinds of black pepper and toss gently until coated.

Wrap each potato in strips of beef bacon and secure with a toothpick, cutting bacon if necessary. Place on baking sheet about 1″ apart.

Bake 10 minutes, until beef bacon fat starts to render. Flip each piece. Return to the oven and continue to bake, 5-10 minutes, until bacon is crisp.

Serve immediately.