Grilled Potato, Onion and Bacon Skewers

30 thin-skinned whole potatoes, each no larger than a table-tennis ball

1 tablespoon plus ½ teaspoon kosher salt

1 medium onion

About 6 ounces thick-cut bacon

3 tablespoons unseasoned rice wine vinegar

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil, plus more for drizzling

Leaves from 4 stems flat-leaf parsley (optional)

Flaked sea salt, for serving

You'll need six 12-inch-long metal skewers, or bamboo skewers that have been soaked in water. Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Place the potatoes in a pot and cover with water by about 2 inches. Add the tablespoon of salt and bring to a boil over high heat; reduce the heat to medium and cook for 8 to 10 minutes or just until the potatoes are fork-tender.

Meanwhile, cut the onion into 1-inch chunks; separate the layers. Cut the bacon into 1-inch pieces.

Drain the potatoes in a colander set in the sink; immediately splash the vinegar over them and toss gently to coat. Transfer to a large bowl, then add the remaining ½ teaspoon of salt, the pepper, onion and bacon pieces and the oil. Toss gently to coat.

Thread 2 pieces of the onion, a piece of bacon and a potato onto 1 skewer, forming a tight grouping. Repeat to fill that skewer, then repeat to fill the remaining skewers using the remaining ingredients.

Place the skewers on the grill and close the lid; cook for 10 to 20 minutes, turning as needed for even and light charring.

Chop the parsley while the skewers are cooking.

Transfer the skewers to a platter; scatter the parsley over the top, if using, and drizzle with a little more oil, if desired. Sprinkle with flaked sea salt; serve warm. Serve with a salad of peppery greens.

Makes 6 servings

Nutrition | Per serving: 390 calories, 10 g protein, 59 g carbohydrates, 13 g fat, 3 g saturated fat, 10 mg cholesterol, 330 mg sodium, 8 g dietary fiber, 3 g sugar

Adapted from "Camp Sunset: A Modern Camper's Guide to the Great Outdoors," by the editors of Sunset magazine (Oxmoor House, 2016).