Clean and wash large bowl of dandelions. Cut into 1/2 to 1-inch pieces and put aside. Cut up bacon into 1-inch pieces and brown in pan till golden, (not crispy). Drain grease and place water in bacon to simmer. Add dandelions and cook on low to medium heat until greens are tender. Add 1/2 cup of warm water to cornstarch and stir until no lumps, then slowly add to skillet and stir until thickens to gravy. In a seperate pot, skin and cut potatoes into quarters and add 1 tsp salt to potatoes, boil until tender. Serve with dinner rolls.