Cowboy Potato Skewers

🧂 Ingredients

• 1 1/2- 2 pounds new potatoes

  about 27-30 total
• 9-11 wooden skewers
• 1/2-2/3 cup bacon fat

  drippings
• 2 1/2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons finely chopped fresh rosemary
• 1 1/2 teaspoon black pepper
• 1 lemon

  optional

Instructions

• 1 Bring 8 cups of water to boil in a large pot. Add 1/2 teaspoon of the salt to
  boiling water.
  
  Wash potatoes and place into boiling water for 12-15 minutes, or until
  fork-tender. It is important that the potatoes are not mushy. They will need to
  withstand both the skewer and the heat of the grill without falling apart.
• 2 Prepare a large bowl with cold water and ice. Drain potatoes and immediately
  place them into the ice bath for 10 minutes. This will halt the cooking process
  and make them easier to handle.
• 3 Preheat grill for 375 degrees F or medium-high heat.
• 4 Take potatoes out of the ice bath and blot them dry with paper towels. Gently
  remove as much of the surface moisture as possible.
• 5 Combine remaining salt, black pepper, paprika, and rosemary in a small bowl. Set
  seasoning aside.
• 6 Carefully thread 3-4 potatoes onto each skewer. Brush liberally with melted
  bacon drippings or olive oil. Sprinkle with seasoning mixture and place onto the
  grill.
  
  Close the lid and let potatoes go for 2 minutes, turn slightly, and repeat the
  process a few more times.
  
  Once the potato skewers have a nice golden brown color, remove from the grill,
  drizzle them with a little fresh lemon juice, and serve.

Nutrition Info