Best 6 Campfire Potatoes And Carrots Recipes
Campfire potatoes and carrots are a classic camping dish that is easy to make and packed with flavor. With just a few simple ingredients and some time over the fire, you can have a delicious and comforting meal that the whole family will enjoy. They are the perfect side dish to any grilled or roasted main course, and they can also be served as a snack or appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
CAMPFIRE POTATOES
We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. -JoAnn Dettbarn, Brainerd, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 276 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
CAMPFIRE POTATOES AND CARROTS
This is a fast, easy, and delicious way to make potatoes on the campfire. I make them in the oven as well because they are so great.
Provided by Kristin
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Place a grill grate over your campfire.
- Lay a thick piece of aluminum foil onto a flat work surface. Pile potatoes and carrots into the middle of the foil. Put butter on the vegetables and sprinkle onion soup mix over the top.
- Fold opposite ends of the foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents into a packet.
- Cook packet on the grill until the potatoes and carrots are completely tender, about 45 minutes.
Nutrition Facts : Calories 272 calories, Carbohydrate 56.2 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 7.5 g, Protein 6.4 g, SaturatedFat 1.9 g, Sodium 680.4 mg, Sugar 4.2 g
CAMPFIRE POTATOES
Provided by Maria Helm Sinskey
Categories Garlic Herb Potato Vegetable Side Fourth of July Picnic Super Bowl Low Fat Vegetarian Kid-Friendly Father's Day Backyard BBQ Dinner Lunch Root Vegetable Tailgating Family Reunion Grill/Barbecue Low Cholesterol Vegan Party Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.
- Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.
- Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).
CAMPFIRE FOIL POTATOES
These potatoes are an excellent complement to chicken. We look forward to the tender cheesy potatoes, which also cook easily in foil.-Michelle Isenhoff, Wayland, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place half of the potatoes on a large piece of heavy-duty foil. Sprinkle with Parmesan cheese, parsley, garlic powder, salt and pepper; dot with butter. Top with the remaining potatoes. Fold foil over and seal tightly. , Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 520mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.
CAMPFIRE MASH (POTATOES, YAMS,ONIONS,TURNIPS,CARROTS)
Save the mesh bags that have avocados, oranges or lemons.You can use all of the veggies or just the ones you like. Boiled, mashed together and seasoned. Great with fish, bratwurst, polish sausage or chicken.
Provided by Montana Heart Song
Categories Lactose Free
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pack to the campsite in the mesh bag or bags.
- Boil water in large dutch oven with lid.
- Open bag, cut potatoes, yams, carrots in 4 sections.
- Peel onion and turnip. Cut them in 4 sections.
- Pack back in mesh bag. Tie shut.
- Drop in boiling water. Put the lid on.
- Make sure the bag does not float to the top.
- Put a rock or weight on the bag if it does.
- Cook for 15 to 20 minutes.
- Take bag and drain any water.
- Pour out on foil or metal pie plates.
- To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean.
- Season. You can remove any skins if you want.
Nutrition Facts : Calories 271.9, Fat 0.4, SaturatedFat 0.1, Sodium 60.1, Carbohydrate 63.1, Fiber 9.2, Sugar 5.2, Protein 5.7
CAMPFIRE POTATOES
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat a grill until medium hot. If necessary, cut potatoes to uniform size to ensure even cooking. In a large bowl, combine potatoes, olive oil, salt, pepper, rosemary, and garlic. Toss to combine.
- Place potatoes on one half of a 12-by-24-inch piece of heavy-duty aluminum foil. Fold foil over potatoes, and seal, forming a package.
- Place package on the grill. Grill potatoes until fork-tender, 35 to 45 minutes. Serve.
Tips:
- Choose firm potatoes that are similar in size to ensure even cooking.
- Scrub the potatoes and carrots thoroughly to remove any dirt or debris.
- Cut the vegetables into large chunks or wedges to allow for easy cooking and even browning.
- Toss the vegetables in a mixture of olive oil, salt, and pepper to enhance their flavor.
- Use a heavy-duty aluminum foil that can withstand the heat of the campfire.
- Fold the foil packet tightly to prevent any juices from leaking out.
- Place the foil packet directly on the hot coals for direct heat cooking.
- Alternatively, place the foil packet on a grate or grill over the campfire for indirect heat cooking.
- Cook the vegetables for approximately 30-45 minutes or until they are tender when pierced with a fork.
- Open the foil packet carefully to avoid steam burns and sprinkle with any desired toppings, such as butter, cheese, or herbs.
Conclusion:
Campfire potatoes and carrots are a simple yet delicious side dish that can be enjoyed on any camping trip. With a few basic ingredients and some time over the campfire, you can create a flavorful and satisfying dish that the whole family will love. Whether you prefer direct heat cooking or indirect heat cooking, this recipe is a great way to enjoy fresh vegetables in the great outdoors. So next time you're planning a camping trip, be sure to add campfire potatoes and carrots to your menu!
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