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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (288g) Recipe makes 4 servings |
||
| Calories 335 | ||
| Calories from Fat 121 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 484mg | 20% | |
| Potassium 1142mg | 32% | |
| Total Carbohydrate 47.2g | 15% | |
| Dietary Fiber 6.0g | 23% | |
| Sugars 2.3g | ||
| Protein 8.0g | 16% | |
Campfire Potatoes
By: Kree
Jul 29, 2003
This recipe came from Taste of Home magazine. Talk about simple Summer fare! Prep time includes time to slice the potatoes.
SERVES 4
Ingredients
- 5 medium potatoes, peeled and sliced
- 1/4 cup grated parmesan cheese or vegan parmesan cheese
- 2 teaspoons minced fresh parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter or margarine, cubed
Directions
1
Place half of the potatoes on a large piece of heavy-duty foil.2
Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter.3
Top with the remaining potatoes.4
Fold foil over and seal tightly.5
Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.6
Note: This recipe can be dairy-free if you use soy margarine and soy parmesan.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Outdoor
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
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- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Occasion > To Go... > Camping
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: JustJanS
On Sep 2, 2003
Like tintn, I used half a sliced onion, the other thing I did was to cook these in the oven. They are very good, and the bit that goes brown and crispy on the bottom is especially so. Thanks Kree
From: Stacy Buzzell
On Aug 17, 2003
Ooh Yummy! I made these today and they were definatly good. I made a little variation I used red potatoes (what we had and what we like) and I left the skin on (taking skins off red potatoes is close to a sin) This recipe will be remembered and I will do this often. Thanks!
From: keen5
On Jan 5, 2007
Yummy! I made these to go with a NY strip and had some corn on the cob with it. What an awesome dinner! The Parmesan and garlic were so good on these and grilling added to it. Mine were done in 30 minutes and the brown crispy part was the best. Next time and there will be lots of next times, I think I'll add sliced Vidalia onions and some bell pepper. Thanks so much for an awesome potato recipe! UPDATE 1/5/07: I wanted to add a little note on here for people not to substitute dried parsley for the fresh. It is not as good, believe me I tried it and won't do it again.
From: TinTN
On Aug 24, 2003
These were fantastic! Made them tonight and will definitely make them again and again. Made one change, I added sliced onions. Delish!
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