Grilled New Potatoes on Skewers with Salt Pork and Thyme
Wonderfully smoky, delicious potatoes! Cooking potatoes on skewers over a charcoal grill is a real treat. Whether your grill is homemade or store-bought, it's a handy thing to have. A lot of people assume a grill is only for meat kebabs, but the truth is much better than that — you can grill vegetables, too. Eggplant, bell peppers, and potatoes all turn out great. And it's the potatoes we'll get into here.
galchonok
Recipe author
Grilled New Potatoes on Skewers with Salt Pork and Thyme
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
2 g
Fats 33 %
7 g
Carbohydrates 57 %
12 g
113 kcal
GI:
0
/
100
/
0
- New potatoes are the best choice for this dish. You can use older potatoes too, but the new ones taste far better. Grilled potatoes like these often come out in three zones: charred edges, a delicious crumbly layer, and a middle that's simply undercooked. That's a shame — the raw middle really lets down such a tasty, original dish. Through trial and error I found the fix, and it's spelled out in detail below! 1. Scrub the new potatoes thoroughly under running water with a brush or scrubber — the skins should be perfectly clean. The variety doesn't much matter; pick whatever you like. 2. Pat the potatoes dry with paper towels and slice the tubers into rounds, as usual for this dish, about 1/4 inch (0.5 cm) thick. 3. Now the salt pork: cut it into small, very thin squares. Fresh fatback is tricky to slice thinly, so here's a tip — pop it in the freezer before you start. Frozen, it slices into paper-thin pieces beautifully. 4. One more thing: you can rub the salt pork with spices before threading, though it's optional. And if the pork is salty, you may not need to salt the potatoes at all — the pork's saltiness is plenty, and the dish won't taste flat. 5. Thread the ingredients onto a skewer in a repeating pattern: pork, potato, pork, potato. Then wrap the skewer with sprigs of thyme. You could use rosemary or other herbs too, but that's up to you — this recipe uses thyme. 6. Now the clever part: wrap the ingredients in foil. Wrap just the potatoes, leaving the ends of the skewer exposed. Wrap tightly so the fat doesn't leak out. 7. Set the skewers on the grill and cook, turning them now and then, for at least 20 minutes. By then the aroma will be unmistakable. 8. Carefully peel back the foil so you don't burn yourself, then return the skewers to the grill to let the edges of the potatoes brown properly — a couple of minutes is all it takes. Now that's a real potato: cooked through, with no raw, undercooked middle. Give it a try!
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- New potatoes - 61 kcal/100g
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