Recipe Campfire Spuds

classic33

Legendary Member
Joined
15 Oct 2012
Local time
4:24 PM
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Location
UK
Ingredients
  • 16 medium potatoes (about 2 inches in diameter), halved
  • 3 tablespoons salt
  • 2 tablespoons cooking oil
  • 6 unpeeled large garlic cloves, smashed
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
Method
  1. Place potatoes(spuds) in a large saucepan. Add salt and enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same pan. Add all remaining ingredients to potatoes; toss to coat(You might want to leave the lid on). Leave to cool.
  2. Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets. (Can be made dinner time. Left to stand at room temperature.)
  3. On a medium-hot fire(or heat a gas grill to high.) place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes.
  4. Transfer packets to plates. Pierce foil with a fork to release steam.
Note
Open packets carefully (steam will escape).
 
Have you tried making jacket spuds out of small potatoes? We love it. When we were growing our own, we would often have small/tiny ones from the plot, and these would bake in 20-30 minutes. We would sprinkle them with oil, salt & pepper, thyme, rosemary and any other herb we had to hand and just bake them and eat them whole - that should tell you the size! They would be 1 or 2 mouthfuls each but boy were they good.
 
These were served as a side dish, in the tinfoil, which caught the judges eyes.

Prepared in the morning, cooked with the rest of the midday meal, as above.
 
This years garden build project was a fire pit ,my lads have had mega fires in it and done jacket pots next day,
 
Have you tried making jacket spuds out of small potatoes? We love it. When we were growing our own, we would often have small/tiny ones from the plot, and these would bake in 20-30 minutes. We would sprinkle them with oil, salt & pepper, thyme, rosemary and any other herb we had to hand and just bake them and eat them whole - that should tell you the size! They would be 1 or 2 mouthfuls each but boy were they good.
Yes we love these - mini jackets! did them for a party a couple of years ago, when cooked split open and in with a knob of butter, sour cream and a sprinkle of chopped parsley. Went down a treat, and they are now a regular, but usually tossed in hot duck fat and sprinkled with sea salt. A few whole cloves of garlic go in too. A cross between jackets and roasties really.
 
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