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Campfire Potatoes
Campfire Potatoes are a great side dish to cook and serve alongside other grilled foods.
Ingredients
1 pound sweet onions (such as Vidalia), peeled and cut into quarter inch slices
2 tablespoons fresh garlic, chopped
2 pounds russet potatoes, peeled and sliced into quarter inch slices
2 tablespoons olive oil
4 tablespoons melted butter
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon paprika
Instructions
- Heat grill to maintain a closed cover temperature of 350 degrees F (or heat your home oven to the same).
- Lay out two 30” long sheets of foil on top of each other, shiny side up. *
- Place two pieces of parchment next to each other over the foil.
- Sprinkle the onions and garlic over the parchment.
- In a large bowl, place sliced potatoes, oil, butter, salt, pepper, thyme, rosemary and paprika and toss.
- Lay out in a single layer over the onions and garlic.
- Fold up the sides of the foil and parchment and crimp together in the center then fold up and crimp the ends.
- Make several slits in the top to help the steam escape.
- Place the packet onto the grill with the cover closed or into your oven and cook 30 minutes.
- Remove and serve.
- Be careful when you open as steam will escape.
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Notes
*Little known fact…The manufacturing process for tin foil yields a dull side and a shiny side. Chefs have realized over the years that the shiny side reflects heat and the dull side absorbs heat. So, when I use foil, I always keep that in mind. If I line a pan with foil, I want shiny side up to reflect heat up towards the food. If I am wrapping or covering food to be stored, I wrap or cover shiny side down so that the dull side faces the heat source and absorbs the heat.
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