A smoky, satisfying side dish for a hearty campfire meal. A sure kid-pleaser is to serve these up with homemade ketchup or a dip like hummus.
Grilled New Potatoes
Ingredients
- 1 lb new potatoes
- 3 tbsp olive oil, coconut oil or butter
- ¼-½ tsp sea salt , cracked black pepper to taste
- Optional seasonings: 3 garlic cloves, sliced; rosemary or thyme (1 tsp); or a pinch of paprika
- Heavy duty tin foil
Instructions
- Light a fire under your fire pit grill, and let the fire burn down somewhat to make a nice bed of hot coals with low flame.
- Slice the potatoes into ½-inch thick slices using a sharp knife.
- Coat the potato slices in a mix of olive oil, coconut oil, or small cubes of butter, along with sea salt, ground pepper and some rosemary if you like.
- Lay potato slices in the center of a piece of heavy-duty foil.
- Create a foil pouch by bringing the cut ends of the foil together and folding them, leaving a bit of space in the pouch for air and expansion.
Place the foil pouches of sliced potatoes onto the grill over a campfire in a spot without direct flame. Turn the potato pouches halfway through the cooking process with tongs. Cook for roughly 30 minutes, until done.
