Wash and dry the potatoes, chopping them into 1-inch pieces of roughly the same size. Place them in a medium pot, cover with cold water, and bring to a boil.
Season the water with 2 teaspoons of salt. Cook the potatoes until just fork-tender (3 to 4 minutes). They should be almost, but not fully, cooked through to prevent them from falling apart during the next steps.
Coat with Flavors:
Drain the potatoes and transfer them to a large bowl. Add rosemary, olive oil, remaining salt, and a few grinds of pepper. Toss until the potatoes are evenly coated.
Wrap with Bacon:
Cut the bacon strips into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Place the bacon-wrapped potatoes on a baking sheet lined with parchment paper or aluminum foil, spaced an inch or two apart. Depending on the quantity, you may need to cook in two batches.
Bake to Perfection:
Preheat the oven to 400°F. Bake the potatoes for 15 minutes, then flip each piece. Continue baking for an additional 15 to 20 minutes, or until the bacon is cooked through and reaches your desired level of crispiness.
Prepare the Sour Cream Dip:
In a small bowl, mix sour cream and hot sauce. Season with salt and pepper according to your taste preferences.
Serve and Enjoy:
Pile the bacon-wrapped potato rolls on a plate and serve alongside the flavorful sour cream dip.
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