I just adore these potatoes. They are one of my favorite ways to have potatoes in the summer. They're so easy to throw together and there is very little mess. You simply wrap and cool in foil, throwing them on the BBQ with everything else.
You can also . . . of course, do them in the oven. Again, wrapping in foil and throwing the foil away when done. Easy peasy.
Thinly sliced potatoes and onions . . . dotted with butter . . .
And a somewhat reminiscent of rarebit, "Cheesy" topping sprinkled over top . . . a bit of stock, a fold and seal, and into the BBQ/Oven they go . . .
To be taken out and enjoyed about half an hour later . . . when they're fork tender, and richly melded into something so unctuously delicious that you would be quite, quite satisfied with a plate of these and nothing else.
Been there. Done that. Thoroughly enjoyed. 'Nuff said. These would also be great for Bonfire Night! (Just saying!)
*Campfire Potatoes*Serves 4 to 6 depending on appetitesPrintable Recipe Deliciously simple. Great for camping or throwing onto the BBQ while you are cooking other things. Don't fret however, because you can also cook them in the oven.
5 medium potatoes, peeled and thinly sliced1 small onion, peeled and chopped6 TBS butter, cut into cubes60g of grated strong cheddar cheese (1/2 cup)1 TBS dried parsley flakes1 TBS Worcestershire saucesalt and black pepper to taste80ml of chicken stock (1/3 cup)
Heat the grill to medium, or the oven to 180*C/350*F/ gas mark 4. Tear off two laarge pieces of heavy aluminum foil, each about 20 inches square. Put them together, shiny sides in. Place teh potato and onion in the center of the square. Dot with butter. Mix together the cheese, parsley, worcestershire sauce, salt and black pepper. Sprinkle this over the potatoes. Fold up the edges and add the broth, then seal the foil well to completely enclose the potatoes. Grill covered, (bake) for 35 to 40 minutes untl the potatoes are fork tender.
