Fire-roasted Potatoes

Hello again! Just popping to share a new favourite recipe, or should I say, a method of cooking potatoes on the fire.

I’m always happy with a potato, unpeeled, scrubbed, wrapped in tinfoil and cooked in the coals until soft and delicious. Add lots of butter, a sprinkle of salt, and it’s so yummy. But my darling husband doesn’t like potato skins (unless they are deep-fried, but that’s another story!), so I gave this idea a bash – potato wedges baked on the fire. They were just delicious! You have to give this method a try. So here’s how:

Fire-Roasted Potatoes

1 potato per person, peeled
1 sprig of rosemary
1 clove of garlic
freshly ground salt and pepper
olive oil or butter
tinfoil squares, large enough to wrap the potato tightly

• Carefully cut the potato into four wedges length-wise, keeping it together, as you are going push the quarters back together.
• Place the wedges in the middle of the tinfoil square, and draw the sides up around it to form a ‘cup’.
• Lightly bruise the rosemary with the back of a knife to release the flavour, and place it in the middle of the potato wedges; crush the garlic clove and add it in too.
• Grind over some salt and pepper, and then carefully pour about a tablespoon of olive oil over the wedges (or add the same amount of butter).

• Now carefully seal up the tinfoil packet, pushing the wedges back together, to make a ball.
• Bake on the grid above medium coals under soft enough to push a knife through, 30 to 45 minutes.
• Unwrap and enjoy!

Tips:  try some variations on the seasoning, maybe just a sprinkle of mixed dried herbs or your favourite spice blend, or even just plain salt and pepper.  Be careful to wrap the tinfoil so that your olive oil doesn’t leak out, and don’t over-bake, as the potatoes will start to burn.

Well, let me get back to that camp-fire cook book I’m working on.  Til next time,

Happy camping!