Campfire Potatoes Food

CAMPFIRE POTATOES

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

CAMPING BAKED POTATOES WITH HERBED SOUR CREAM

Steps:

• Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil.
• Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil).
• In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside.
• Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

CAMPFIRE POTATOES

Steps:

• Slice the potatoes almost all the way through in 3 places leaving just enough to hold it together.
• Slice the onion and put one slice in between each potato slice.
• Sprinkle with bacon bits and a little dill.
• Wrap well with heavy aluminum foil and bury in the coals of the fire.
• Leave untouched for about 45 minutes, and test for doneness by piercing with a fork.
• Note: The fork should lift out of the potato without lifting the potato.

CAMPFIRE FOIL POTATOES

Steps:

• Place half of the potatoes on a large piece of heavy-duty foil. Sprinkle with Parmesan cheese, parsley, garlic powder, salt and pepper; dot with butter. Top with the remaining potatoes. Fold foil over and seal tightly. , Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.

CAMPFIRE POTATOES

Steps:

• Place half of the potatoes on a large piece of heavy-duty foil.
• Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter.
• Top with the remaining potatoes.
• Fold foil over and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
• Note: This recipe can be dairy-free if you use soy margarine and soy parmesan.

CAMPFIRE POTATOES

Steps:

• Preheat a grill until medium hot. If necessary, cut potatoes to uniform size to ensure even cooking. In a large bowl, combine potatoes, olive oil, salt, pepper, rosemary, and garlic. Toss to combine.
• Place potatoes on one half of a 12-by-24-inch piece of heavy-duty aluminum foil. Fold foil over potatoes, and seal, forming a package.
• Place package on the grill. Grill potatoes until fork-tender, 35 to 45 minutes. Serve.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

CAMPFIRE POTATOES

Steps:

• Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.
• Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.
• Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).