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Campfire Potatoes
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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