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- Baby new potatoes wrapped in bacon with harissa cheese dip
Baby new potatoes wrapped in bacon with harissa cheese dip
- Sabrina Ghayour
Published: July 28, 2018 at 4:01 PM
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Serves 4-6
Easy
Total time: 45 mins
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Serve these fun BBQ skewers alongside a punchy, creamy harissa soft cheese dip – perfect for summer entertaining
Gluten free
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
500g baby new potatoes
(see notes below)
-
180g soft cheese
-
2 tbsp rose harissa
-
6-8 chives
very finely snipped
-
10 rashers smoked streaky bacon
halved lengthways
-
for frying vegetable oil
Nutrition: per serving
- kcal278
- fat19.2g
- saturates8.4g
- carbs13.6g
- sugars2g
- fibre2.1g
- protein11.5g
- salt1.8g
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Method
-
step 1
Soak 18 small wooden skewers in cold water for 30 minutes or use metal skewers.
-
step 2
Cook the new potatoes in a pan of boiling salted water for 15-20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
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step 3
Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper, and 1-2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
-
step 4
Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
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step 5
Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each potato, then fry for about 5 minutes on all sides until the bacon is crisp and well-browned. Serve them with the harissa cheese dip on the side.
Check out more of our BBQ skewer recipes here...
Authors
Sabrina Ghayour
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