This is a smack-your-forehead, wish-I’d-thought-of-it, glad-someone-else-did dish that could just as easily be hors d’oeuvres or breakfast with a side of fried eggs. Bernard Boyle of Garner’s Produce at the market in Bloomingdale was nice enough to allow a little swapping of smaller, same-size potatoes — no larger than table-tennis ball size is optimum here — to fill a $3 box.
Because you par-boil the small spuds to barely tender while the grill heats up, the skewers don’t take long to cook. They are dressed with olive oil, salt and pepper, but you can spice things up as you like.
We tested this using a chimney starter and charcoal grill; if you have a gas grill or are relying on a stove top and a grill pan, you’ll beat the 40-minute time estimate.
Grilled Potato, Onion and Bacon Skewers
6 servings.
You’ll need six 12-inch-long metal skewers, or bamboo skewers that have been soaked in water.