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.
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
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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.
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.
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.
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.
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.
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.
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.