Spuds on a Stick
Crispy potato slices layered with smoky bacon and melty mozzarella cheese make this skewer an instant crowd-pleaser.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 medium potatoes
- 2 tbsp unsalted butter, melted
- 1 clove garlic, minced
- 1 tsp smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 rashers bacon, chopped into equally sized pieces
- 100 g grated mozzarella
How do I make it?
- Slice potatoes into thin, even rounds about 3 millimetres thick. Do not peel potatoes.
- Bring a pot of salted water to the boil over high heat and add sliced potatoes. Cook for 4-5 minutes or until the potatoes soften slightly. Drain and set aside to cool.
- Add melted butter, garlic, paprika, salt, and pepper to a large bowl and mix to combine. Add cooled potatoes to the bowl and toss to coat in the butter mixture.
- Assemble skewers by alternating layers of potato and bacon on each skewer.
- Heat barbecue grill to medium heat and cook skewers, turning occasionally, until the bacon is crisp and the potatoes are cooked through. Alternatively, cook in a 200C oven for 30 minutes, turning once, until bacon is crisp and potatoes are cooked.
- In the last 5 minutes of cooking, sprinkle grated mozzarella over the skewers.
TOP TIPS
Use waxy potatoes for best results; varieties such as Dutch Cream, Kipfler, Nicola, and Pink Eyes all work well in this recipe.
Like it spicy? Add chilli flakes or diced fresh chilli to the butter mixture.
For a vegetarian version skip the bacon and add capsicum or mushrooms.
