Campfire Roasted Potatoes
In one week, Summer Solstice will be upon us and we’ll be in the full swing of summer heat, beach trips, cocktails by the swimming pool and BBQs. The ideal foods this time of year are those cooked on the grill or outside, so you can avoid hot houses and steamy kitchens. These tasty potatoes are simply splendid and take minimal prep time and oversight. Just slice ’em up, pop them on the grill and enjoy!
3-4 Medium Potatoes, thin sliced*
1/2 Yellow Onion, Cut into 6-8 chunks and separated
1/3 stick Butter, cut into small pats
1/4 (or less) Cup Olive Oil (enough to coat potatoes)
2 Tbsp Dill
2 Tbsp Rosemary
1 Tbsp Oregano
Fresh Ground Pepper, to taste
Fresh Ground Sea Salt, to taste
*Amount can be multiplied for larger groups, just divide into separate foil packets to ensure even and thorough cooking.
1. Chop Potatoes and Onion to the size noted above.
2. Tear one very large piece of Heavy Duty Aluminum Foil. Layer potatoes and onion in foil (no more than 2-3 potatoes high), leave plenty of room to fold foil and seal tightly. Tear a second piece of foil and make two packs in you need more room.
3. Add Butter, Oil, Herbs, Salt and Pepper to Potatoes
4. Mix thoroughly with your hands to ensure potatoes are adequately covered with oil and seasoning.
5. Fold foil long ways over potatoes and join edges. Fold joined edges over in 1/2 inch increments to create a seal. Fold on short ends in the same fashion, in 4-6 small 1/2 inch folds, to create a seal on each end.
6. Place potatoes on a hot campfire or hot grill to cook. For browner, more flavorful potatoes cook on the highest heat for at least 30-45 minutes. Be careful when handling as foil and potatoes will be very hot. Try to avoid tears in the foil to seal in moisture and seasonings.
7. When finished cooking carefully remove from heat, unfold or cut open foil. Eat while hot and steamy. Enjoy!