Bacon and Potato Kebabs

Servings: 6

Total time: 40 Minutes

INGREDIENTS

1 pound baby potatoes, halved
6 slices thick-cut bacon
2 teaspoons black pepper
¼ cup unsalted butter, melted
1 clove garlic, grated
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley, plus more for garnish
½ teaspoons Diamond Crystal® Kosher Salt
 

DIRECTIONS

Bring a large pot of well-salted water to a boil. Add baby potatoes and parboil until just fork-tender, about 8-10 minutes. Drain and let cool.
Rub bacon evenly with pepper.
Onto each 7-inch skewer, thread 1 slice of bacon and 4-5 potato halves alternately, so that bacon snakes back and forth around potatoes. Repeat with remaining bacon slices and potato halves.
Combine butter, garlic, thyme, parsley and kosher salt in a small bowl. Reserve 2 tablespoons of herb butter mixture. Brush remaining butter generously over potatoes.
Preheat grill or grill pan over medium-heat. Grill skewers, turning occasionally, until bacon is crisp and potatoes are golden-brown and lightly charred, about 10-12 minutes.
Brush with reserved butter mixture. Garnish with additional parsley and serve.
Tip: If using wooden skewers, be sure to soak them in warm water for at least 30 minutes before
use