Rosemary and Bacon Potatoes
Cook potatoes in salted water combined with a little rosemary until tender. Drain and let evaporate, peel. Toss potatoes in oil and season with pepper. Wrap each potato into a slice of bacon and thread 3 potatoes per skewer. Heat remaining oil in a pan and cook skewers until bacon is browned and crispy. Arrange on plates and serve garnished with rosemary.