The best part about campfire cooking is the lack of work that it requires. It’s the perfect method for lazy people, really. Just fill up a pack of foil with some tasty ingredients, toss it in the fire, and poke it with a stick every now and then until you think it’s done. You practically get to eat like a caveman (is this what the whole “paleo diet” is?). The second best part about campfire cooking is the s’mores. Sure, you can make regular ones with graham crackers, a marshmallow, and a square of chocolate (okay, they’re not that simple – apparently there’s a science to it), but we like to keep it interesting.
Campfire Roasted Potatoes
- 4 cups baby potatoes
- 2 slices prosciutto
- 3 shallots
- 1 tablespoon butter
- Salt and pepper, to taste
Step 1: Before you head out, wash the potatoes and poke holes in them with a fork; transfer them to a large plate and microwave them for 5 minutes; let cool and store in an airtight container in a cool place (like a cooler) until ready to use, up to 2 days. Roughly chop the prosciutto and thinly slice the shallots; store in an airtight container alongside the potatoes.
Step 2: Divide the potatoes among 2 large squares of heavy-duty aluminum foil (or, double up regular foil). Top each with half of the prosciutto and shallots and a ½ tablespoon of butter.
Step 3: Fold the foil up so you have sealed packets. Pinch the ends tight so they don’t leak.
Step 4: Place the packets on the grill over a campfire. Alternately, place the packets right on the coals. Cook for 20-30 minutes, shaking often to ensure the potatoes cook evenly.
Step 5: Once the potatoes are cooked through, open the packets up so everything can brown up and get all crispy and delicious.
Step 6: Season with salt and pepper, to taste, and enjoy!