Thursday, July 16, 2009

campfire potatoes

Since I live with a meat and potatoes man, we are often making potatoes. Thus, I am always looking for new ways to cook potatoes, so when I came across a recipe in Bon Apetit for campfire potatoes I was excited to give it a try. It reminded me of the grilled whole potatoes I have had at my in-laws. When we are at the beach we usually grill out and get to decorate our potato however we want. My poor in-laws. They have to deal with the carnivore's limited palate, my vegetarian restrictions, and my sister-in-law dates a person (Dave) who keeps kosher. So, grilled potatoes work well. The carnivore can add bacon to his. I can have extra cheese. And, Dave can have his plain. Anyway, this is a similar idea, but uses fresh herbs instead.

To make four servings you need:
About 6 medium yukon potatoes, halved
1 tblsp of kosher salt
1 tblsp of olive oil
2 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 vadalia onion, sliced

Start by boiling the potatoes until tender. Then remove them from the water and set aside to cool to touch. Chop the potatoes into bite-sized pieces and return the to pot. Add in the oil, salt, spices and onion. Mix together until well coated. Then dived the mixture between four pieces of foil. Make four sealed packets and place the potatoes on the grill (or over an open fire) for about 15 minutes on medium high heat, turning occasionally. Place on your plate and pierce with a fork to release steam. Then open carefully.

They smell divine when opened. It is all of the herbs. Those herbs, by the way, have wonderful health effects too. The thyme can clear congestion and the rosemary is a natural anti-inflammatory. Oh, and did I mention they taste great? So, there it is - yet another way to make potatoes for you meat and potatoes man.

1 comment:

  1. I love potatoes. When my husband and I go out to eat, I always get some sort of starch.


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