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1
Heat a grill pan or outdoor grill to medium-high, about 375 degrees F to 425 degrees F. When the grill is hot, arrange the potatoes in a single layer.
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2
If youre using an outdoor kettle-style grill, cover; otherwise, leave the potatoes uncovered.
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3
Cook until the potatoes are almost tender (i.e., slight resistance when you insert a small, sharp knife tip or skewer), about 1 hour, turning them once.
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4
Set aside.
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5
Warm a large skillet over medium heat.
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6
Add the oil, swirl to coat the pan, then add the bacon.
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7
Cook until the bacon starts to render its fat, about 5 minutes.
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8
Add the onion and bell pepper and cook, stirring, until the vegetables have browned slightly, about 5 minutes.
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9
Add the garlic and cook until fragrant, about 1 minute.
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10
Add the paprika, stir to combine, and cook until fragrant, about 1 minute.
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11
Remove the skillet from the heat and add the vinegar, 2 tablespoons of the parsley, 1 tablespoon of the marjoram or oregano, 1 teaspoon of the dill, the brown sugar, and salt.
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12
Stir to dissolve the sugar.
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13
Season with black pepper.
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14
Transfer to a large bowl and set aside.
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15
Cut the warm potatoes into quarters and add them to the bowl with the bacon mixture.
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16
Add the capers and stir to combine.
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17
Transfer to a serving bowl or platter, garnish with the remaining herbs, and serve immediately.
