Grilled barbecue bacon potatoes

Ingredients for 4 servings:

• 600 g potatoes, small
• 125 g bacon, sliced
• 8 tbsp tomato ketchup
• 1 tsp curry, Madras
• 1 tsp Worcestershire sauce
• 1 pinch(s) black pepper, ground
• 1 pinch(s) of cayenne pepper
• 1 pinch of sea salt or hickory salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Wash the potatoes and boil them in their skins in salted water for 15 minutes. Drain and let cool. Mix the ketchup with the spices. Cut the bacon slices lengthwise into 2 strips. Wrap the unpeeled potatoes with the bacon slices until they are used up. Then secure them with toothpicks. Our potatoes were so small that one toothpick per potato was enough. Brush the wrapped potatoes all over with the spiced ketchup and grill 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 skin off. Optional: If the spiced ketchup is too spicy for you, you can replace the Madras curry with a mild curry mix and omit the cayenne pepper if necessary.