CAMPFIRE BAKED POTATOES RECIPE | ALLRECIPES
This brings back memories of summers with my grandfather. Serve them with salt, pepper, and additional butter.
Provided by Lowcountry Chef
Categories Side Dish Potato Baked Potato Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 potatoes
Number Of Ingredients 2
Steps:
- Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil. Bury the potatoes in the hot coals. Allow to cook for 30 to 60 minutes until soft.
Nutrition Facts : Calories 265.7 calories, CarbohydrateContent 37.2 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 4.7 g, ProteinContent 4.4 g, SaturatedFatContent 7.3 g, SodiumContent 94.5 mg, SugarContent 1.7 g
SEASONED GRILLED NEW POTATOES RECIPE - BETTYCROCKER.COM
You might already have these four simple ingredients on hand for these grilled new potatoes. Thanks to red potatoes, butter, garlic and salt this delicious side is the perfect complement to any main dish. Feel free to add chopped herbs to this dish! Our favorites to incorporate to new potatoes on the grill are rosemary, thyme and/or sage. 50 minutes and four ingredients are all that's standing between you and this sure-fire hit.
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 50 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
- In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
- When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.
Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 1 g, TransFatContent 0 g
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- When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.
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- 1. Preheat a gas or charcoal barbecue to a moderately hot temperature, about 375°F; if using charcoal, wait until the coals turn white-hot. 2. While the grill heats up, parboil the potatoes in a large saucepan of salted boiling water until just tender to the tip of a knife, 10-12 minutes. Drain well and set aside to cool. 3. In a small mixing bowl, stir together 2 Tablespoons rosemary, garlic, ¼ cup oil, and some salt and pepper to taste. Brush the insides of the fish with the rosemary-garlic oil. 4. When the grill is ready, brush the grates with some oil. Place the fish on the grill and cook, turning once, until the skins are golden brown and the flesh is just cooked through, 6-7 minutes per side. 5. Meanwhile, cut the potatoes in half and place in a large mixing bowl. Place the remaining ½ cup oil in a small mixing bowl; add the parsley, capers, chili pepper, remaining 2 Tablespoons rosemary, and some salt and pepper to taste; stir to combine. 6. When ready, remove the fish from the grill and plate on a platter; loosely cover with aluminum foil. Keep the grill on. 7. Spoon about half the parsley-caper oil into the bowl with the potatoes; toss to combine. Spread out the potatoes on the grill and cook, turning a few times, until lightly charred, 4-6 minutes. 8. To serve, transfer the potatoes to the platter with the fish, arranging the fish on top. Serve with lemon wedges and the remaining parsley-caper oil on the side.
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