Side Dish
Grilled Spuds (Potatoes)
Large Russet Potatoes, the long not so round ones.
Olive Oil
Garlic Powder
Onion Powder
Salt & Pepper
Wash spuds and cut them into rounds about 1” thick. Figure about 3 rounds per person. Lightly fork the rounds on the cut sides, be careful not to break them and put in bowl. Coat spuds with oil and toss, then shake remaining ingredients on spuds while tossing to cover all sides. Let stand for few minutes for flavors to penetrate to spuds.
If cooking on a grill put spuds directly over heat to apply grill marks and lightly browned. Turn spuds and repeat. After all the spuds are browned finish baking with indirect heat for 30 or so minutes.
If cooking over an open fire grill spuds on a grate then transfer to a large Dutch oven with a trivet and finish the baking process.
These potatoes will have a light brown toasty outside, but very moist and smooth in the middle. No matter how you make them the smoky grill flavor is great.
Scalloped Potatoes
4 – 6 Russet Potatoes
1 small Onion
1/2 cup Milk
Butter
Paprika
Salt & Pepper (to taste)
Vegetable Oil Spray
Slice potatoes very thin, about 1/8 thick. Leave one or two potatoes to slice later if needed. To speed up the cutting process use a mandolin slicer. Finely dice onion and set aside. Spray bottom of 8” Dutch oven lightly with vegetable oil. Place a single layer of sliced potatoes in bottom of Dutch oven. Sprinkle with some onions, three or four dots of butter, salt and pepper. Continue layering up and stop about 1” from top. Dust with paprika for added color. Pour milk slowly down side of oven. If you pour milk straight over the top all the spices will be in the bottom. Bake for about 50 minutes to an hour.
This dish is a nice change to baked potatoes. Try adding shredded cheese for Au Gratin Potatoes. Anything that could be put on a baked potato or on potato skins can go in.
Camp Master