Grilled Potato Bacon Kebabs

 

Photo and Recipe by Carolyn Davidson Hicks
Photo and Recipe by Carolyn Davidson Hicks
  • 4 or more skewers bamboo or metal
  • 1/2 pounds small red potatoes quartered
  • 1 tablespoon kosher salt
  • 6 slices of bacon, chopped and fried
  • 2 tablespoon coarse-grained Dijon mustard
  • 2 tablespoon red wine vinegar
  • 1/4 cup of Olive oil
  • 2 tablespoons of minced red onion
  • 1 or 2 chopped green onion
  • 1 small bunch curly parsley leaves, for garnish (optional)

 

  1. Soak the skewers in water for 30 minutes if you use bamboo, otherwise the metal ones work great!
  2. Cut the potatoes, wrap in a damp paper towel and microwave until slightly done.
  3. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a frying pan over medium heat, cook the bacon, stirring, until crisp. Drain all but 1 to 2 tablespoons of fat (leaving the bacon in the pan), then stir in the mustard, olive oil, minced red onion, green onion and vinegar. Cook on low for a few minutes to soften the onions. Add salt to taste and set aside.
  4. Thread quartered potatoes onto the skewers and brush with olive oil. Grill, turning once or twice, until nicely charred, about 6 minutes. Transfer to a platter and drizzle the potatoes with the bacon mixture. Garnish with parsley if you like.
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Close up!