Summary

Ingredients

• 600 g potato (s), small
• 125 g bacon, sliced
• 8 tablespoon tomato ketchup
• 1 teaspoon curry, madras
• 1 teaspoon Worcestershire sauce
• 1 pinch (s) pepper, ground black
• 1 pinch (s) cayenne pepper
• 1 pinch sea salt, or hickory salt

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes and cook in the skin in salted water for 15 minutes. Drain and let cool.
2. Mix the ketchup with the spices. Cut the bacon slices lengthways into 2 strips. Wrap the unpeeled potatoes with the bacon slices until they are used up. Then fix it with the toothpicks. Our potatoes were so small that 1 toothpick per potato was enough.
3. Brush the wrapped potatoes with the spice ketchup and grill them on the hot grill for about 5-8 minutes until the bacon is crispy. If you like, you can also use a grill tray. If you don`t mind the marinade dripping down, you can leave the bowl off
4. Optional: If the spice ketchup is too hot for you, you can replace the Madras curry with a mild curry mixture and, if necessary, remove the cayenne pepper.