Campfire Potatoes Recipe

Along with the Cajun Flank Steak we had for dinner tonight, we made Campfire Potatoes. We found the recipe on the side of the bag of Yukon Gold potatoes. I wasn’t very keen on the onions, but it looked OK otherwise.

Ingredients:

• 24oz Yukon Gold potatoes
• 1 onion sliced
• 6 tablespoons butter
• 1/3 cup shredded cheddar cheese
• 2 tablespoons parsley
• 1 tablespoon Worcestershire sauce
• 1/3 cup chicken broth
• salt and pepper to taste

Directions:

1. Heat grill to high heat (around 600).
2. Slice potatoes thin.
3. Slice onion.
4. Spread potatoes and onion slices in the pan.
5. Cut the butter into pieces and spread them out in the pan.
6. Mix cheddar cheese, parsley, Worcestershire sauce, salt and pepper and sprinkle over the potatoes.
7. Add chicken broth and cover with foil.
8. Cook on the grill for about 35-40 minutes or until potatoes are tender.

I had never worked with Yukon Gold potatoes before. I was surprised at how small they are compared to normal baking potatoes.

We sliced the potatoes with a mandolin set at 1/4 inch. That gave us a lot of slices from that one bag of potatoes.

Originally we were going to put the potatoes on foil but we found that they were easier to work with in a foil pan we had leftover from our FootBall Food Frenzy.

The potatoes cooked for about 35 minutes and then we let them stand about 5 minutes. They were very tender. It was a little hard to tell that there was any cheddar cheese on them when they cooked.

So I decided it would be a good idea to add a little cheddar on top after everything was plated. The potatoes were very tender, but I didn’t really care for the onion taste they had. I avoided the onion slices themselves. I can’t say I liked them, but I didn’t entirely dislike them either although I didn’t finish them all. I think I might be able to work with these to come up with something I would like better. Linda suggested using a Spanish onion. I might try that as well as adding more cheddar cheese.