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.
- 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
- Heat grill to high heat (around 600).
- Slice potatoes thin.
- Slice onion.
- Spread potatoes and onion slices in the pan.
- Cut the butter into pieces and spread them out in the pan.
- Mix cheddar cheese, parsley, Worcestershire sauce, salt and pepper and sprinkle over the potatoes.
- Add chicken broth and cover with foil.
- 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.
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.