Potatoes with bacon on skewers
Description
The recipe won't take much time. Slice the potatoes and fatback into pieces, then layer them alternately to form a potato with fatback layers. Next, place them on skewers, wrap in foil together with herbs. Grill over low heat on a barbecue for about 20–30 minutes, turning every 10 minutes. Remove, unwrap, and place back on the grill without foil for another 7–10 minutes to brown. Then take off and enjoy this incredibly delicious and simple dish. Serve hot.
Instructions
- 1
Step 1
Slice the potatoes into 3-5 mm thick wedges. Cut the fatback into thin pieces. The fatback should be thinner than the potato slices, and each piece should be completely covered by a potato wedge. Assemble the potato slices as follows: one potato wedge + one piece of fatback. The first and last pieces should be potato wedges. As a result, you should have a potato with layers of fatback.
- 2
Step 2
Thread 3-4 of the prepared potatoes with bacon onto each skewer.
- 3
Step 3
Wrap the skewers in foil, adding some aromatic herbs. I used thyme, but it can easily be replaced with parsley, dill, basil, or anything you have in your fridge. Then place the skewers on the grill for 20-30 minutes over low heat. Turn the skewers every 10 minutes.
- 4
Step 4
After you have turned the skewer several times and see that fat starts dripping from the foil, remove it from the heat and unwrap the foil.
- 5
Step 5
To brown the potatoes with bacon, place the skewers directly over the fire without foil and grill until the potatoes are browned, about 7-10 minutes.