Today I'm sharing a grilled accordion potato recipe. I shared accordion potatoes a while back, and I still love those, but that recipe is more conducive to indoor cooking. But today's version is perfect for a backyard barbecue and can easily be doubled or tripled, as necessary to feed a crowd.
2 lbs. yukon gold potatoes
½ onion, roughly chopped
4 cloves garlic, smashed
2 slices bacon, chopped
2 tablespoons butter, cubed
2 tablespoons butter
2 tablespoons bacon fat (or just use all butter)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon pepper
The first step is to process the potatoes. I love the baby yukon gold potatoes because the skin is super tender and easy to eat, they're small so they cook up quickly, and they're gorgeous. I think baby red potatoes would also be great here. Just go with a tender potato that isn't too mealy and is suited for baking.
Start by trimming a piece off to give the potato a flat side, that way it doesn't roll around. Then, place the potato between two wooden spoons and then start slicing. The wooden spoons will prevent you from slicing straight through the potato, which is handy.
And I made some sauteed brussels sprouts leaves (with a few kale leaves) from our garden.