· Food For Thought
Campfire Roasted Potatoes Recipe
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!