- 18-24 ea Red B Potatoes, Small Size
- 1 ½ tbsp Bacon Fat
- Taste – Salt, Kosher
- Taste – Pepper, Black Ground
- Fresh parsley or chives (optional, for garnish)
- 4-5 Skewers, Metal (preferred)
INSTRUCTIONS:
Parboil the Potatoes:
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- Fill a large pot with salted boiling water and add the potatoes
- Cook for 20 minutes or until soft (beyond fork tender)
- Carefully drain the hot water and rinse with cold water
- Allow to cool to room temperature
- Store in a bowl until needed
Preheat the Grill:
-
- Set temperature to High heat or 400˚F – 450˚F
Make the Kabobs:
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- Place the partially cooked and cooled potatoes into a bowl
- Add the bacon fat and season to taste with salt and pepper
- Make sure skewers are cleaned and dried
- Carefully skewer the seasoned potatoes (4-5 per skewer)
- Repeat the process for ALL skewers
- Adjust seasoning if desired
Cook the Kabobs:
-
- Cook for 3 minutes on the first side
- Flip the potatoes and cook for 3 minutes on the second side
- Rotate the potatoes to all sides and cooked to desired doneness
- Sauce during the last 2 minutes of cooking, if desired or leave neutral
- I like them browned and crispy
Serve the Kabobs:
-
- Remove from the grill using tongs and place onto a platter
- Season or garnish as desired and let cool slightly before serving
- Use hot mitts when handling skewers and removing potatoes
- Metal skewers retain their heat for 10-12 minutes after removing from the grill
- Devour !!
Enjoy these crispy and flavorful Griddle Smashed Spuds as a delightful side dish or at your next BBQ! 🥔🔥
