These potatoes can be prepped the day before and transported to your camp site. They are soft in the centre with crispy edges and delightfully smokey.
Course Breakfast & Brunch
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 295kcal
Author Aimee
Ingredients
1lbYukon Gold potatoesscrubbed
1/2red onionchopped
2Tablespoonsolive oil
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
3green onionssliced
1/2cupsour cream
Instructions
Dice potatoes into 1-inch chunks. Place in a pot and cover with cold water. Bring to a boil, cook for about a minute, then drain and cool completely.
In a bowl, toss potatoes and red onion together with the olive oil, salt and pepper. Transfer to two large squares of aluminium foil and wrap up into airtight packages.Refrigerate the foil packets until ready to cook.
Rake the coals of an open fire until they are flat with no flames. Place the packets on top and cook for about 10 minutes per side. Use tongs to flip the packets. Check on them occasionally to make sure the potatoes are not burning. If they are, move off the coals and onto the hot ashes.
Open the potato packets and sprinkle generously with chopped green onion. Serve at once with plenty of sour cream.