Ingredients:
1.5 pounds small red potatoes
2 tablespoons olive oil
.5 sprig fresh rosemary (or 1 teaspoon dried rosemary leaves)
3 slices of thick, center-cut bacon, cooked until crisp and crumbled into small pieces
pinch of sea salt
Instructions:
Preheat oven to 400 degrees F.
Scrub potatoes clean, and dry them on a paper towel. Cut into 1-inch chunks.
Pour olive oil into a glass roasting pan. Add cubed potatoes, and sprinkle with rosemary and salt. Toss potatoes in oil until evenly covered.
Place potatoes in oven, and toss them with a large spoon every five minutes to prevent sticking. Bake for 25 minutes. Toss in bacon, being sure to cover evenly with some of the oil mixture, and bake for another ten minutes, or until potatoes begin to crisp on the outside.