Here’s a favorite side dish for campfire or grill cooking. Be sure to allow plenty of time for these to cook, because potatoes take way longer over a fire than most meat. Plan to throw them on about a half hour before you cook the meat, and you should be in good shape. They’re a delicious side dish with anything grilled, and there’s minimal cleanup!



Save Print Grilled Garlic-Butter Redskin Potatoes Recipe A simple side dish for grilling or campfire cooking Ingredients Redskin potatoes, cut in quarters (or smaller—they’ll cook a little faster with bite-sized chunks)

1 stick melted butter (1/2 c)

Garlic powder or minced garlic, to taste (about ½ tsp powder, or a clove or two of minced garlic)

1 tsp parsley flakes if desired (if you want to get fancy-shmancy)

2 pieces of heavy-duty foil Instructions Mix garlic and parsley into the melted butter On a big sheet of heavy-duty foil, dump the potato chunks, then pour the butter mixture over them. (Try to keep the butter in the middle so it doesn’t ooze off the foil—or you can do this step in a bowl if you’re at home and don’t mind an extra dish!) Toss the potatoes around so each chunk gets covered with buttery goodness. Fold the edges of the foil up and fold them over to seal in the middle. Then roll up the sides to create a foil packet. Put the whole thing seam-side down on another piece of foil and repeat so you have a double-layered packet. Grill on medium heat for 30-45 minutes, until the potatoes are soft and cooked through. This also works well on a grill grate over a campfire, just watch to see that the fire is at a good cooking temperature—hot enough to cook them, but not so high that they burn. Enjoy with your favorite grilled main dish! 3.3.3070