Young potatoes on skewers with bacon, thyme and thyme

So, for this dish, new potatoes are best suited. The old one can also be used, but in the first version it will turn out much tastier. Usually such dishes end up with three levels of readiness: the edges are charred, then a delicious crumbly layer, and the middle itself is simply undercooked. It's a shame. This very middle really spoils such a delicious and original dish. By trial and error, a solution to the problem has been found and it is described in detail in this recipe!

1. New potatoes are thoroughly washed under running water. Mine with a scraper or with a brush. The skin should be perfectly clean. The potato variety doesn't really matter. You can choose according to your taste.

2. And now we dry the potatoes with paper towels. We cut the tubers as usual for such a dish - in circles. The thickness of the circles is 0.5 millimeters.

3. And now about the fat. It needs to be cut into squares, but very thinly. Fresh lard is quite problematic to cut in this way. Therefore, a tip: before cooking this dish, we simply send the fat into the freezer. In frozen form, it is perfectly cut into thin slices!

4. There is another point here, the fat can be additionally rubbed with spices before stringing the structure. But this is not necessary. If the lard is salty, then the potatoes can not be salted at all, the salinity of the lard is quite enough. The dish will not be bland.

5. We string the ingredients on a skewer: lard-potato-lard-potato. Then wrap with thyme sprigs. You can take rosemary and other herbs, but this is optional. The recipe uses thyme.

6. And now the most interesting thing: we pack the ingredients in foil. Yes, we pack potatoes, and the ends of the skewer remain free. We pack carefully so that the fat does not leak out.

7. We send the skewers to the grill. Fry turning them from time to time for at least 20 minutes. After the specified time, the fragrance will be clearly felt.

8. Carefully remove the foil so as not to get burned. We return the skewers to the grill, give the edges of the potatoes a proper browning. Well, just a couple of minutes will be enough for this.

This is a real potato! Cooked properly, without raw undercooked middle.

Try it!