One Great . .. party appetizer

They had me at bacon. And potatoes.

Now that we're almost officially in the full-on party season, it's time to sock away a few easy ones you can whip out at a moment's notice. This one will probably stay stuck to the refrigerator door through the Super Bowl. I repeat: Bacon. And potatoes. Oh, and sriracha.

Bacon-Wrapped Potato Bites With Spicy Sour Cream Dipping Sauce

From "The Kitchn Cookbook," by Sara Kate Gillingham and Faith Durand (Clarkson Potter, $32.50).

1 pound small or medium red potatoes, chopped into about 36 (3/4-inch) pieces
1 1/2 teaspoons salt, divided, plus more if needed
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground black pepper
12 pieces thick-cut bacon
1 cup (8 ounces) sour cream
1 to 3 teaspoons hot sauce, such as sriracha or Texas Pete

PREHEAT oven to 400 degrees. Line a baking sheet with parchment paper or foil.

PUT the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 1 teaspoon salt. Boil potatoes 3 to 4 minutes, utnil you can stick a fork in them without too much resistance. (You want them almost but not fully cooked.)

DRAIN the potatoes and put them in a large bowl. Add the rosemary, olive oil, remaining 1/2 teaspoon salt and a few grinds of pepper. Toss gently until evenly coated.

CUT the strips of bacon crosswise into thirds. Wrap each potato bite in a piece of bacon, securing with a toothpick. (Can be made ahead up to this point and refrigerated up to 24 hours.)

PLACE the potato bites on the baking sheet, an inch or 2 apart. Bake 15 minutes, then flip each one and cook 15 to 20 minutes, until the bacon is cooked through.

MIX the sour cream and hot sauce in a small bowl and season to taste with salt and pepper. Pile the hot potato bites on a plate and serve with the dip.

YIELD: About 3 dozen.