Recipe: Grilled Potato, Onion, and Bacon Skewers
There’s something that causes us to lean towards hearty fare when it comes to campfire cooking. Maybe it’s the smell of the great outdoors or our innate survival skills setting in, but whatever is, we all tend to crave meat, hefty sides, and a few extra s’mores when we gather around a fire.
These grilled skewers most definitely meet this criteria. From the cookbook Camp Sunset: A Modern Camper’s Guide to the Great Outdoors, by the editors of Sunset Magazine, these skewers bring out our primal love of meat (particularly, bacon) and potatoes together on individual skewers for a satisfying side for pretty much any main dish you choose to serve by the fire. In fact, they’re substantial enough that you can even let them take the spotlight and move them to the center of the plate as well. Either way, it’s exactly what you want to be eating out by the fire in that fresh air.
Grilled Potato, Onion, and Bacon Skewers
thin-skinned baby potatoes (no bigger than a ping-pong ball)
- 1 tablespoon
plus 1/2 teaspoon kosher salt, divided
- 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
You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.
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.
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.
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.
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.
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.
Make ahead: Boil the potatoes and keep chilled up to 2 days ahead.
Reprinted with permission from Camp Sunset: A Modern Camper's Guide to the Great Outdoors by the Editors of Sunset Magazine, copyright (c) 2016. Published by Oxmoor House.