CAMPFIRE POTATOES
We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. -JoAnn Dettbarn, Brainerd, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
MOM'S CAMP FIRE POTATOES
We used to have these "camp fire" potatoes as an accompaniment to Recipe #209447 when we went camping. Today, however, mom and I have both given up camping, and make these yummy potatoes in the oven! (Although, I highly recommend that you grill the Korean Beef!)
Provided by Belinda in Austin
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until fork tender, but not overcooked; peel off the skin and slice into 1/2 inch slices.
- Preheat oven to 350 degrees.
- Grease 2 quart casserole dish (or 8 in square pan); layer 1/2 of potatoes, green onions, margarine, salt and pepper, bacon, and cheese.
- Repeat layers, ending with bacon and cheese.
- Bake uncovered until bubbly (approx. 20 minutes).
- Note: If making this recipe on a grill, put all ingredients in a pouch made of 2 layers of heavy-duty foil, greased inside with cooking spray. Be careful not to let the bottom of the potatoes burn!
Nutrition Facts : Calories 637.6, Fat 45, SaturatedFat 16.4, Cholesterol 65.4, Sodium 746.4, Carbohydrate 41, Fiber 5.7, Sugar 2.8, Protein 19
FIRE-ROASTED POTATOES
Embers of a wood fire make a perfect oven for baking potatoes; the skin will turn crackly brown and the insides will be hot and fluffy. Uncooked potatoes take a full hour to bake, so you can pre-cook the potatoes if you want to speed things up.
Provided by Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Pierce the skin of each potato once or twice with the tines of a fork. If desired, pre-cook potatoes by baking them in a preheated 350 degree oven until just soft when pressed, about 1 hour.
- Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, dull side up. Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into potato, then gather foil around potato to cover it tightly. If using uncooked potatoes, place them in embers of the fire 1 hour before serving; turn every 15 minutes with long handled tongs (do not worry if foil starts to blacken). Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). If using pre-cooked potatoes, place them in the embers for 20 minutes to heat through, turning with tongs once or twice.
- To serve, remove potatoes from fire with tongs. Unwrap potatoes with hot pads and cut open tops. Squeeze open potatoes to expose flesh and slather with plain butter or cilantro butter.
CANARY ISLAND SPICY POTATOES
I found this recipe in Gourmet magazine and I *love* it - a spicy vinegar based potato salad that has a great kick and nice flavor.
Provided by trelawney8
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch.
- Bring to a boil and simmer for 15 to 20 minutes, or until just tender.
- In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended.
- Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
- Cut potatoes into smaller chunks if desired.
- Add salt and pepper to taste.
KAREN'S RED HOT CAMPFIRE POTATOES
I came up with this recipe on a camping trip in New Hampshire's White Mountains. Potatoes, onions, and bacon are roasted in foil over an open flame. Normally I'd use olive oil, but we were in the mountains and the only source of fat/oil we had was the bacon. Turned out to be a hit and we've been making these ever since.
Provided by Karen K.
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Build a campfire and allow the fire to burn until hot.
- Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
- Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
- Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
- Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 38.4 g, Cholesterol 7.9 mg, Fat 3.5 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 251.2 mg, Sugar 3.1 g
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