2009_03_31-potatobites.jpgOkay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. The even remind us of sports bar food... like little deconstructed potato skins.

We decided to make these after countless evenings munching on Juno's Pregnant Dates. Those are also very, very yummy, but we started thinking about other things we could wrap in bacon. Potatoes? Potatoes could be perfect. And cheap.

2009_03_31-potatobites2.jpgIf you can find tiny new potatoes that are one bite-sized, these would be even more aesthetically precious. But chunks work fine, too.

In our photos, the sour cream dip has little flecks of orange. That's because we tried it out with some curry powder mixed in. It was good, but not as good as the simpler version, with just hot sauce. Feel free to play around with it.

2009_03_31-potatobites3.jpg

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
makes about three dozen bites

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Also see:

• Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon

Related: March Madness Recipe: Healthier Hot Wings

(Images: Elizabeth Passarella)