Campfire Roasted Potatoes and Onions with Garlic 

Patsy Yates has been selling the cutest little New Potatoes at the Main Street Farmers’ Market.  Their size makes them perfect for cooking with a bunch of green beans.  I couldn’t help take them along on a camping trip to Lake Bob Sandlin and roast them over our campfire.

HERE’S ALL IT TAKES

• as many New Potatoes as you want to eat, sliced 1/4-inch thick
• small yellow onions, sliced 1/4-inch thick
• garlic cloves, halved
• oil for coating vegetables, 1 to 2 tablespoons
• 1/2- to 1-teaspoon dried parsley
• course salt and fresh ground pepper, to taste
• heavy duty aluminum foil

Pile the sliced vegetables onto a large sheet of aluminum foil.  Drizzle with oil and season with parsley, salt and pepper.  Make a foil packet.  Bring the longest sides up and fold together to make a sealed top.  Fold in each end well enough to prevent oil and steam from leaking out of foil packet.

Lay foil packet carefully over medium high fire on grill grid or lay over gray coals on the side of the fire, and cook for 25 to 30 minutes.

CAMP COOK:  Cook up extra potatoes and you can have savory potatoes with scrambled eggs for breakfast.  Keep the foil packet in good shape and reheat the leftovers the next morning.

The creaminess of the potatoes tastes wonderful with the sweetness of the onions and garlic.  Of course, you don’t have to go camping to enjoy this dish.  You can easily pop the foil packet in 425ºF oven and cook for 25 to 30 minutes.