A sprinkle of bacon is just the beginning: These spuds glean their flavor from a beer bath that works equally well as a chicken marinade.
Makes: 4 to 6Ingredients:
- 2 pounds Russet or Idaho potatoes, sliced crosswise into 1⁄2-inch-thick rounds
- 1 cup amber ale
- 4 tablespoons olive oil, plus more for greasing the grill
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 tablespoons malt vinegar
- Kosher salt
- Freshly ground black pepper
- 6 ounces bacon, cooked and minced
- 1 tablespoon minced fresh Italian flat-leaf parsley
- 2 teaspoons minced fresh thyme
1. Place the sliced potatoes in a 6-quart pot and cover with cold water. Bring to a boil, then cook, uncovered, about 4 minutes until tender but still firm. Strain and cool.
2. In a small bowl, combine the beer, oil, garlic, shallots and vinegar.
3. Place the cooled potatoes in a large plastic storage bag and add the marinade. Seal and refrigerate at least 2 hours, flipping the bag after the first hour.
4. Heat the grill to medium-high.
5. Remove the potatoes from the bag, and transfer the marinade to a saucepan. Wipe any bits of garlic and shallots from the potatoes, and season them with salt and pepper. Carefully oil the grill.
6. Grill the potatoes with the lid closed until browned on both sides and cooked through, about 11 to 15 minutes total. Meanwhile, bring the marinade to a boil.
7. Transfer the potatoes to a
serving platter and drizzle with the hot marinade. Sprinkle with the bacon and herbs.