This is a smack-your-forehead, wish-I’d-thought-of-it, glad-someone-else-did dish that could just as easily be hors d’oeuvres or even breakfast with a side of fried eggs. Farmer Bernard Boyle of Garner’s Produce at the market in Bloomingdale was nice enough to allow a little swapping of smaller, same-size potatoes — no larger than table-tennis ball size is optimum here — to fill a $3 box.
Because you parboil the small spuds to barely tender while the grill heats up, the skewers don’t take long to cook. They are simply dressed with olive oil, salt and pepper, but you can spice things up as you like.
We tested this using a chimney starter and charcoal grill. If you have a gas grill or are relying on a stove top and a grill pan, you’ll beat the 40-minute time estimate.
Grilled Potato, Onion and Bacon Skewers
You’ll need six 12-inch metal skewers, or bamboo skewers that have been soaked in water. Serves with a salad of peppery greens. Serves six.
Ingredients
- 30 thin-skinned whole potatoes, each no larger than a table-tennis ball
- 1 tablespoon plus ½ teaspoon kosher salt
- 1 medium onion
- About 6 ounces thick-cut bacon
- 3 tablespoons unseasoned rice wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Leaves from 4 stems flat-leaf parsley (optional)
- Flaked sea salt, for serving
Directions
Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for four or five seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Place the potatoes in a pot and cover with water by about 2 inches. Add the tablespoon of salt and bring to a boil over high heat; reduce the heat to medium and cook for eight to 10 minutes or just until the potatoes are fork-tender.
Meanwhile, cut the onion into 1-inch chunks; separate the layers. Cut the bacon into 1-inch pieces.
Drain the potatoes in a colander set in the sink; immediately splash the vinegar over them and toss gently to coat. Transfer to a large bowl, then add the remaining ½ teaspoon of salt, the pepper, onion and bacon pieces and the oil. Toss gently to coat.
Thread two pieces of the onion, a piece of bacon and a potato onto one skewer, forming a tight grouping. Repeat to fill that skewer, then repeat to fill the remaining skewers using the remaining ingredients.
Place the skewers on the grill and close the lid; cook for 10 to 20 minutes, turning as needed for even and light charring.
Chop the parsley while the skewers are cooking.
Transfer the skewers to a platter; scatter the parsley over the top, if using, and drizzle with a little more oil, if desired. Sprinkle with flaked sea salt; serve warm.
Nutrition | Per serving: 390 calories, 10 g protein, 59 g carbohydrates, 13 g fat, 3 g saturated fat, 10 mg cholesterol, 330 mg sodium, 8 g dietary fiber, 3 g sugar
