Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish. The recipe, by Greg Denton and Gabrielle Quiñónez Denton of Ox restaurant in Portland, is adapted from their book Around the Fire with Stacy Adimando (Ten Speed Press, March 2016). You'll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers.
30 thin-skinned potatoes, no bigger than a ping-pong ball (1 1/4 in. wide, 1 1/4 to 1 1/2 lbs. total)
1 tablespoon plus 1/2 tsp. kosher salt
1 medium onion
1/4 cup extra-virgin olive oil
1/2 teaspoon pepper
7 ounces (5 slices) thick-cut bacon, cut into 1-in. lengths
1 tablespoon chopped flat-leaf parsley
How to Make It
Put potatoes in a large saucepan and cover with water. Add 1 tbsp. salt. Cover, bring to a boil, then reduce heat and simmer until tender when pierced with a knife, 7 to 8 minutes. Drain, transfer to a rimmed baking sheet, and let cool completely.
Cut onion into 1-in. chunks and separate into pieces. In a large bowl, combine oil with 1/2 tsp. each salt and pepper. Add potatoes, onion, and bacon and toss to coat.
On each of 6 flat metal skewers, about 14 in. 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.
For charcoal, ignite a full chimney of hardwood charcoal on firegrate of a charcoal grill. Spread in an even layer on firegrate and set cooking grate in place. For gas, heat a gas grill to medium-high (about 450°).
Grill skewers covered, turning often, until onion and bacon have some char to them, 10 to 12 minutes. Set skewers on a platter and sprinkle with parsley.
Recipe adapted from Around the Fire with Stacy Adimando (Ten Speed Press, March 2016). Ox restaurant, Portland