Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.