Potatoes can be cooked lots of ways over a campfire or your grill at home. At Boulder Lake (near McCall, Idaho), Linda prepared the night before our hike and packed the foil packets up the mountain next day. For each packet she sliced a potato thin, added sliced onion and a dollop of mayonnaise and then sealed the edges and stored the foil pouches in a zip lock bag for the hike. Problem is the packets leaked and made a messy puddle in the bag. Hard to handle at the fireside when Deb removed them to put them in the coals.
My recipe is different, maybe healthier and less messy. You can make them at the campsite or the day before if you are going hiking or paddling to your lunch site. Each hiker could make their own. Let kids help!
What you need: You can eat these right out of the foil. Remember to take a fork.
For each person:
1 quart sized zip lock bag, if you are going hiking or kayaking. Otherwise use a small mixing bowl.
Tin foil large enough to contain the ingredients and have room to seal the edges.
1 medium sized potato diced or sliced thin
1/4 cup onion diced or sliced thin depending on how you cut up the potato, add more or less to taste
2 tsp. olive oil
Seasoning: a sprinkle of your favorite herbs or seasoning plus salt and pepper to taste. Try any combination of these: chopped chives, basil, rosemary, garlic, cilantro, jalapeños peppers, celery, curry powder, or premixed seasonings. Experiment to find the taste you like. You can season each bag differently or for each person’s choice.
What you do:
If you are doing this the day before put all the ingredients in a quart sized zip lock bag. Seal it and gently massage the bag to lightly coat the potatoes and onions. Add more oil a little at a time if needed. The oil should just coat the food, not puddle up in the bottom of the bag. You could use a larger bag and mix and store enough in it for several people if you like. But if you will be on the move, I like each hiker or paddler to carry their own weight. Refrigerate until you are ready to leave. If you are doing this at your campsite, not on the move, you can use a mixing bowl instead of bags.
If hiking or kayaking, each person carries their own bag of ingredients and the foil to wrap it in. I suggest putting the small bag and foil in a gallon sized bag to double your insurance against leaks along the way.
Time to cook it:
When you are ready to eat, make a cooking fire that has coals, not much flame. Massage the bag again or mix the ingredients in the bowl to be sure everything is coated with oil. Then spread the foil flat and gently squeeze the ingredients out of the bag onto the foil. Seal the edges by folding and rolling them to keep the good stuff inside. They cook faster if the foil packet is rather flat and the spuds aren’t heaped together too thickly. Set the foil packets among the coals, not in the flame. Don’t crowd them too close together. Keep the sealed edges on top. If you are using a BBQ grill try this on the rack with the hood down. Check them in 20-30 min. depending on how hot your coals are. When the potatoes are as soft as you like them they are ready. Eat them right out of the foil.
Share the joy in your comment. Let me know how this works out for you and tell me where you were when you made them. How did you season your?