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British Gem potato and bacon skewers
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This potato and bacon skewer recipe is great if you're looking for something different to cook on the barbecue. The fat from the bacon melts over the potatoes as everything crisps and chars, creating a delightful flavour combination that's livened up by a little lime juice.
First published in 2018
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British Gem is a variety of new potato which is harvested from the field and on shop shelves within 48 hours. It is only available during the summer months, and has a smooth and rich flavour. It is perfect for roasting, boiling and even barbecuing!
With summer in full swing, there's nothing like cooking over coals to celebrate the warm weather and share some delicious, easygoing food. These barbecue skewers are an easy way to offer something different at your next barbecue, although they can be cooked under a grill if the weather's not playing ball.
Ingredients
Metric
Imperial
- 12 new potatoes
- 12 smoked streaky bacon slices
- 12 cherry tomatoes
- 3 red onions, cut into quarters
- thyme, leaves picked and chopped
- 2 limes
- chilli sauce, to taste
- virgin olive oil
- sea salt
SAVE RECIPE
Equipment
- Wooden skewers 4
- Barbecue
Method
1
Cook the potatoes in boiling salted water for 15 minutes and drain. The potatoes should still be a little firm and raw in the middle
2
Wrap a slice of streaky bacon around each potato
3
Thread a bacon-wrapped potato onto a skewer followed by a cherry tomato and a piece of red onion. Repeat until the skewer is full, finishing with a potato, then do the same with the three remaining skewers
4
Mix the juice of 1 lime with a little chopped thyme, chilli sauce and olive oil to make a loose dressing. Taste and season with salt
5
Using a pastry brush, brush the dressing all over the potatoes and vegetables
6
Cook the skewers under a preheated grill or on a hot barbecue until the potatoes are cooked, the bacon is crisp and the other vegetables are nicely charred
7
Serve with a little chilli sauce and wedges of lime on the side
First published in 2018
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