Okay, you caught me. I’m not really cooking on a campfire today since it’s November already but on the Weber instead. Caught me again – I’m really just prepping it and the hubby is actually cooking it on the Weber, which leaves me time to write about it. But, for the record, there really isn’t much difference between a BBQ and a campfire, just a different grate and fuel. As our friend Robert says “heat is heat.”
These potatoes are really simple and require virtually no tending. And, if you love potato leftovers, these make a great addition to quiche, soups or maybe even a breakfast burrito. The ingredients are optional, of course. You could also use asparagus ends, onions, more garlic, herbs, chorizo, diced broccoli stalks, ham, steak, mushrooms, butter and/or spices. Let your imagination and tastes to guide you.
Bacon, Garlic and Rosemary Campfire Potatoes
6 Yukon gold potatoes
10 red potatoes
2 slices of thick cut bacon, finely diced
2 teaspoons freshly minced garlic
One fresh rosemary sprig
One generous pinch of salt
Start fire. On a BBQ or campfire, light fuel and let burn for at least 15 minutes. If you want to do these in the oven instead, preheat oven to 400. Wash potatoes and poke a few times with a knife or fork. Wrap potatoes and all other ingredients in two layers of aluminum foil. At this point, you could also break up the recipe by wrapping one of each potato for individualized packs and easy service, dressing and disposal while at camp. Place potato packs on grate and cook for one hour, turning foil packet every 20 minutes. Remove from heat and rest around 5 minutes, open packet, dress and enjoy.