Gluten Free Campfire Potatoes

We made these for our recent trek to the Black Hills of South Dakota for a semi-family reunion.  We missed the St. Louis contingent.  Maybe next year?  We had a fabulous time anyway.  Before the trip we decided that each family would make one dinner for the group.  Our dinner was cedar plank salmon (which we will post soon), a double batch of these potatoes and pan-fried green beans from our CSA sautéed with onion, garlic and sprinkled with toasted almonds (with much thanks for the green bean recipe from my friend Michele who really needs to start posting her delicious recipes!).  We also brought  Skinny Marinated Salad to have with picnics at the sites. 

Gluten Free Golden Campfire Potatoes

Serves: 6

Ingredients

2 - 2 1/2 pounds new potatoes, cut into bite-sized pieces about 1"
1 medium onion, sliced
2 tsp canola oil
1 Tbsp Lea & Perrins Worcestershire sauce
4 tablespoons butter
1/2 cup shredded Colby cheese (or any other flavorful cheese like cheddar or gruyere)
Salt and pepper
Optional: a sprinkle of fresh herbs such as dill, thyme and/or rosemary.

 

1.     Par boil potatoes: Cover the potatoes with water in a large pot and bring to a boil.  Cook until you can just get a fork into the potato.  Drain and rinse with cold water. Lay out on a sheet pan to dry.

2.     Meanwhile, slice the onion and add to a pan with 2 teaspoons canola oil and a sprinkle of salt. Cook over medium-high heat until they start to brown.  Then turn the heat down to low, cover and cook until softened and almost caramelized about 20 minutes.  Turn off the heat and stir in the Worcestershire sauce and butter. Season with salt and pepper.

3.    Line a disposable metal roasting pan (you can find these at dollar stores) with parchment.  You can skip this step and just spray the pan with non-stick spray or rub the pan with some canola oil.  I used parchment so we wouldn't lose any of the delicious potatoes by sticking to the pan.

4.     Add the potatoes to the disposable pan.  Pour the onion mixture over the potatoes and sprinkle with the shredded cheese and herbs if desired.

5.    Cover with another layer of parchment (optional again) and a layer of foil.  Refrigerate or store in a cooler until ready to use. 

6.    Cook for about 30 minutes indirectly over medium coals until hot and golden.   You could also just bake these at home for a great side dish - 375° for about 20-30 minutes.