Campfire Potatoes

Peden + Munk

This camping-friendly method will reward you with the irresistible aroma of garlic and herbs -- just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam.

Ingredients

  • 16 medium Yukon Gold potatoes (about 2 inches in diameter), halved 
  • 3 tablespoons kosher salt 
  • 2 tablespoons extra-virgin olive oil 
  • 6 unpeeled large garlic cloves, smashed 
  • 1 teaspoon chopped fresh thyme 
  • 1/2 teaspoon finely chopped fresh rosemary 

Procedure

Place potatoes in a large saucepan. Add salt and enough water to cover by 1 inch.

Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same saucepan. Add all remaining ingredients to potatoes; toss to coat. Let cool.

Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets.

Do ahead: Can be made 2 hours ahead. Let stand at room temperature.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes. Transfer packets to plates. Pierce foil with a fork to release steam. Open packets carefully (hot steam will escape).

From The Grilling Book: The Definitive Guide from Bon AppetitAndrews McMeel Publishing, May 2013.

Yield: 
6 servings
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