Campfire Potatoes

From: Mustang Sally 54269

On Feb 27, 2009

Great flavours. Omitted the butter and didn't miss it. I used 2 foil containers (sprayed with pam) cliped together (top/bottom), it makes it easier to flip and I find the potatoes don't burn for me. Enjoyed the flavours with the broth & worcestershire that I've never tried before on potatoes. Thanks for a great recipe.

From: Bridget C

On Feb 4, 2009

I think I actually made my version of this recipe up on my own, but after cooking it so many times, I can't really remember. Anyway, we call them "cheesy tatties" and prepare them the same but don't bother to add broth or worcester sauce and add (I can't believe I'm admitting this) squeezy cheese (which I think is equivalent to cheese whizz or the like in the USA). Basically we put some olive oil and butter on the foil, then a layer of potatoes, onions & garlic, then a squirt down the middle of the cheese, then another layer, seasoning, then parcel up the foil and onto the BBQ for 30-40 min. They always come out great and I love the burnt bits on the edges.

From: Bobtail

On Mar 14, 2005

I did not have the luxury of a campfire, so I lined a baking dish with foil and baked in the oven. Other than that, I prepared these as directed in the recipe. I did find that I had to cook them a little longer, but that was no problem. The potatoes and onions turned out moist and tender! This is quick to prepare and turns out very good!

From: Graybert

On Aug 2, 2002

These were very, very, very good!! I left the skin on my potatoes and cubed them instead of sliceing them. I also had to resort to making them in the oven in packets as it was raining and couldn't use the BBQ. They turned out terrific!!! One thing that I would do differently next time is omit a bit of the butter, as I found that it just "sat" at the bottom of the packet. Great recipe!