Categories: Grilling
Ingredients
- 30 thin-skinned baby potatoes (no bigger than a ping-pong ball)
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 1 medium onion
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 7 ounces (5 slices) thick-cut bacon, preferably fairly lean, cut into 1-inch pieces
- 1 tablespoon chopped flat-leaf fresh parsley
- Equipment: You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.
Directions
- Put potatoes in a pot and cover with water. Add 1 tablespoon of the salt. Cover, bring to a boil on a camp stove, then reduce heat and simmer until potatoes are tender when pierced with a knife, 8 to 10 minutes. Drain, transfer to plates, and let cool completely.
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Cut onion into 1-inch chunks and separate into pieces. In a large bowl, combine oil with remaining 1/2 teaspoon salt and pepper. Add potatoes, onion, and bacon and toss to coat.
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On a flat metal skewer, about 14 inches long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion. Thread 5 more skewers in the same way. Alternatively, use 12 (7-inch) skewers and halve the amount threaded on each skewer.
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Meanwhile, heat a charcoal- or wood-fired grill to medium-high (about 450°F; you can hold your hand 5 inches above cooking grate only 3 to 4 seconds). If you’re using a charcoal fire, start it when you have about half the skewers threaded.
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Grill skewers, turning often, until onion and bacon have some char to them, 10 to 20 minutes. Set skewers on a platter and sprinkle with parsley.