Wash the potatoes thoroughly, peel if necessary and cut into pieces. Distribute on a baking tray. Sprinkle with 3-4 tablespoons of oil and season with salt. Wash the rosemary, dab dry. Chop half and sprinkle on top.
Bake in the preheated oven (electric oven 200 °C/ convection oven: 175 °C/gas: level 3) for 30-40 minutes. Turn over in between.
Wash the meat, dab dry and cut in half lengthwise and crosswise. Place one after the other in a freezer bag and beat very flat with a saucepan. Season with pepper. Cut the bacon in half lengthwise.
Place 1 slice of bacon on each cutlet and roll up. Wash the bay leaf, dab dry. Put 4 rolls with 1-2 bay leaves each on the skewers.
Heat 2 tablespoons of oil in a large frying pan. Fry the skewers for 3-4 minutes on each side. Cut remaining rosemary twigs into small pieces. Wash the lime, grate dry and cut into slices. Fry both for about 2 minutes.
Season with a little salt. Serve with the potatoes.