Preheat oven to 400 degrees

Fill a medium stockpot with water and set over med-high heat, add the potatoes, spoon in a tablespoon of Kosher salt.

Allow the potatoes to come to a boil and cook for 15 minutes. 

Strain off the hot water and fill the pot with cold water, when the potatoes are cool enough to safely handle, place them on a plate lined with a paper towel to absorb any excess water.  

When the potatoes are dry, arrange them on a large sheet pan and brush with a mixture of extra virgin olive oil and melted butter. 

Wrap four of the fingerling potatoes with green onion and a single strip of thick-cut bacon, four with Ancho peppers and bacon, and the remaining four with red bell peppers and bacon. 

Sprinkle bacon-wrapped potatoes with sea salt and freshly cracked black peppercorns.

Place the sheet pan on the center rack until the bacon is crispy for 20-25 minutes or until the bacon is crispy. 

Remove from the oven and serve with Herb Horseradish Ranch Dipping Sauce.