Potatoes Grilled with Onion and Bacon

Delicious for dinner or breakfast. Because the potatoes are boiled first, the don't have to be cooked all the way through on the grill.

10Double-pronged bamboo skewers
30Thin-skinned potatoes, no bigger than a ping-pong ball
1 tablespoonKosher salt
5 slicesThick-cut bacon
1 mediumOnion
¼ cup Extra Virgin Olive Oil
2 tablespoonsRockin' Rubs, Tuscan Temptation or Sweet Fire
1 tablespoonChopped flatleaf parsley

 

Soak skewers for ˝ hour.

Place potatoes in pan, cover with water, add salt and bring to a boil. Once boiling turn down and simmer until tender. About 7-8 minutes.

Test one with a fork but be careful to not split it open. Drain, spread on a baking sheet and let them cool completely.

Cut the bacon into 1” lengths and cook just slightly – don’t allow to get crisp.

Slice the onion into 1” lengths and place into a bowl with potatoes and bacon. Add the oil and whichever rub you’re using – Tuscan Temptation or Sweet Fire – toss to coat.

On the double bamboo skewers, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 3 potatoes on each skewer, ending with bacon and onion.

5. Once your grill is hot place your skewers on the grill. Close the grill but keep a close eye on them. Turn often which is easy to do with the double skewers, which don’t rotate on the skewer.

Grill until they are nice and brown with nice grill marks on the potatoes – about 10-12 minutes.

Place them on a platter, sprinkle with parsley and serve. Your guests will be delighted!


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