- 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
- calories 194
- caloriesfromfat 57 %
- protein 3 g
- fat 13 g
- satfat 2.4 g
- carbohydrate 19 g
- fiber 2.2 g
- sodium 320 mg
- cholesterol 4.8 mg
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.