Baby potato skewers with bacon and leek

    Baby potato skewers with bacon and leek

    4saves
    1hr10min


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    About this recipe: These potato kebabs are made by arranging marinated baby potatoes on skewers alongside bacon-wrapped leeks, then crisping them up under the grill. Perfect to serve as a side with roast chicken or simply on top of salad leaves.

    Ingredients
    Serves: 4 

    • 24 baby new potatoes
    • 2 teaspoons chopped rosemary
    • 2 tablespoons olive oil
    • 4 tablespoons balsamic vinegar
    • 1 tablespoons Dijon mustard
    • 4 tablespoons apple juice
    • 4 leeks, top and bottom trimmed but kept whole
    • 8 lean back bacon rashers

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. Cook the baby potatoes in a saucepan of lightly salted boiling water for about 10 minutes until tender, then lift out with a draining spoon. Put the water back on to boil.
    2. Mix together the oil, vinegar, mustard, chopped rosemary and apple juice in a large bowl. Add the hot cooked potatoes and stir to coat them. Set aside to marinate for 30 minutes.
    3. While the potatoes are marinating, cut each leek into 8 chunks, each about 2.5cm long. Put the leeks in the pan of boiling water, cover and cook gently for about 8 minutes until just tender. Drain well in a colander and set aside.
    4. Stretch the bacon rashers with the back of a knife, then cut each rasher across in half. Use a metal skewer to make a hole through the leek pieces. Wrap pieces of bacon around about half of them.
    5. Preheat the grill to high. Drain the potatoes, reserving any leftover marinade, and make a hole in each one with a metal skewer. Divide the potatoes and leek pieces (unwrapped and bacon-wrapped) and thread alternately onto skewers.
    6. Place the kebabs on a roasting tray under the grill and cook for 8–10 minutes until nicely browned, carefully turning the skewers halfway through cooking and brushing them with the reserved marinade.

    Tip:

    You could use rosemary stalks instead of the metal skewers. They need to be fresh and about 20 cm long. Strip off the leaves, leaving a tuft at the top, then thread the potatoes onto the rosemary stalks.

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