Sometimes it’s easy to fall into routine with fixing things on the grill on camping trips. Or perhaps it just too hot to fire up anything inside so the grill is a necessity, not a luxury. Here’s some tater twists!
The grill often gets used for just hot dogs or burgers with chips. There’s a better way to do potatoes. They’re easy and tasty – and several can be prepared and packaged at home so at the campsite you simply put them on the grill. They’re “packaged” individually so those who want two servings will have to fix two.
1. A common way to fix potatoes on the grill is a “baked” potato. Spice it up with this twist – get four baking potatoes. Get the grill ready for medium-low heat. Prepare four foil squares – each square should be large enough to enclose a potato. Spread one tablespoon of butter onto the foil in a large enough area that when wrapped up it will coat the potato. Spread a tablespoon coarse salt, 1/2 tablespoon garlic powder, pepper and 1/2 tablespoon Italian seasoning on each butter area. Roll each potato up in the foil and puncture the package and potato with a fork or knife a few times. Grill for about an hour, or when soft, turning often and serve with favorite baked potato toppings.
2. Thinly slice three large potatoes; combine in a bowl with a medium onion, chopped; 3 tablespoons grated Parmesan cheese, 1 tablespoon minced chives, 1/2 teaspoon seasoned salt and 1/4 teaspoon lemon pepper seasoning. Divide and put in a double thickness of greased heavy duty foil about 18 inches square. Dot with two Tablespoons butter, fold foil around mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes, turning once, or until potatoes are tender. Carefully open the foil and top the potato mixture with 1/2 cup crumbled cooked bacon, 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese. Grill 3-5 minutes until cheese is melted.
3. Combine 4 cups hashbrowns, 1/2 cup chopped celery, 1/2 cup chopped green pepper, 1/3 cup butter, 2 tablespoons finely chopped onion, 1 tablesppon fresh parsley, 1 teaspoon garlic salt – mix thoroughly and place on a double thickness of heavy duty foil (about 28″ X 18″). Fold foil around potato mixture and seal tightly; grill, covered, over medium heat for 45-50 minutes or until potatoes are tender.
4. Peel and dice 4 large potatoes, 1/2 bunch green onions; in a bowl add 1/2 of a 10 ounce can condensed soup, 1/2 cup shredded cheese, lemon pepper and garlic salt to taste. Add crumbled bacon if desired. Prepare aluminimum foil with cooking spray; evenly divide the potato mixture into the foil and dot with butter. Fold into foil packages making sure it’s sealed well. Cook packets for 12-20 minutes until potatoes are cooked through. This is an easy one to mix up at home and just put on the grill at the camp site.
5. Go the simple route – spread herbed butter around the potato, wrap in heavy foil and put on the fire for 30-60 minutes until soft.
6. Toss together 5 large red potatoes (cubed), 1 medium sliced onion, 1 clove garlic (minced), 1/4 cup butter, 3/4 teaspoon black pepper and dried oregano and 1/4 cup Parmesan cheese. Mix thoroughly and wrap in several layers of foil, sealing edges well. Cook on rack over hot coals, turning midway through cooking until potatoes are tender, about 30-40 minutes.
7. Thinly slice 5 pounds of potatoes and three onions. Place in large bowl and toss in three tablespoons vegetable oil. Divide into six portions and place mixture on a double thickness of 18 inch square heavy duty foil. Sprinkle with salt and pepper and top with dots of butter and a sprinkle of garlic powder. Fold edges over and seal securely. Place on grill 4-6 inches over coals and cook, turning a few times to insure even cooking, about an hour.
8. Cube six medium potatoes (skin on), and slice one large Vidalia onion. Place on large piece of foil. Dab two tablespoons butter over top, sprinkle with salt and pepper. Place 2-3 ice cubes on the top and close foil around potato mixture. Wrap with one additional piece of foil, sealing it securely. Place over fire, turning occasionally, and cook for 20-30 minutes until potatoes are tender.
9. Wash as many medium sized potatoes as needed. Cut slits into the potatoes – do not cut all the way through. Cut three small slats of butter and place one in slots on the end and one in the middle. Sprinkle on as much garlic and onion powder as you like. Wrap in foil and grill about 20 minutes until potatoes are soft and cooked through.
10. Slice 2-3 large russet potatoes and one large sweet potato into 1/2 inch chunks. Thinly slice a green pepper and a medium onion. Combine and cook with 3 tablespoons oil in a large skillet over medium heat for about 30 minutes.
Cooking over a campfire need not be boring! Plan ahead and make camping an enjoyable experience! Sitting around a fire cooking a meal and watching wildlife in an open clearing as fireflies sparkle through the early dark — nothing quite like it!