Campfire Herb Butter Potatoes and Onions
Yield: 4 servings
Total Time: 50-60 mins active + up to 4 hrs chill (optional overnight)
Worth gathering around the campfire for!
Accompaniment: Campfire Ham & Swiss Croissant Sandwiches
Ingredients
For the seasoning mix
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp freeze-dried chives
- ¾ tsp roasted ground coriander
- ½ tsp dried thyme
- ½ tsp ground white pepper
- ½ tsp ground mustard
- ½ tsp celery seed
- ½ tsp crushed red pepper flakes
- ½ tsp MSG (monosodium glutamate)
- ¼ tsp fennel seed, finely crushed
For the grilling bag
- 2 lb. yellow potatoes, sliced into ½-inch thick rounds
- 1 white onion, sliced into half-moons, separated
- 4 tbsp unsalted butter
- 1 tbsp bacon fat
- 2 tbsp canola oil
- 1 Kingsford Extra Tough Grilling Bag (15.5 x 10 in), or 2 tightly sealed heavy-duty foil packets*
*NOTE: Due to the volume of ingredients, you may need to divide the mixture between 2 foil packets if not using the Kingsford grilling bag.
Instructions
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small cup, add the kosher salt, smoked paprika, onion powder, garlic powder, dried chives, roasted ground coriander, thyme, ground white pepper, ground mustard, celery seed, crushed red pepper flakes, MSG, and fennel seed.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the foil packet and prep the ingredients.*
*NOTE: Slice potatoes evenly so they cook at the same rate.
Step 5: Add the ingredients to a large bowl.
Step 6: Toss to distribute the ingredients then set aside.
Step 7: Add the butter, bacon fat, and oil to a small saucepan.
Step 8: Add the seasoning mix and stir to combine.
Step 9: Bring to a gentle simmer then cook, stirring occasionally, for 1-2 mins to bloom the spices.
Step 7: Remove from heat and let cool slightly.
Step 8: Add the potatoes and onions to the grilling bag (or heavy-duty foil packet) along with the cooled infused butter.
Step 9: Seal the grilling bag tightly, then gently shake and turn to evenly coat the potatoes and onions. Place in the refrigerator and chill for up to 4 hrs (recommended for best texture) or OVERNIGHT for deeper, more developed flavor.
Step 10: Cook the bag over a CAMPFIRE on a grill grate set over MEDIUM COALS (about 350-400°F/175-205°C) for 45 mins, carefully turning once halfway through, until the potatoes are soft and tender when pierced with a fork.*
Cook on a GRILL over MEDIUM (350-400°F/175-205°C) indirect heat for 45 mins, turning once halfway through.*
Cook in an OVEN at 375°F/190°C on a sheet pan for 45-60 mins, carefully flipping the bag halfway through.
NOTE: Keep the packet over indirect heat and away from direct flames to prevent burning. The vegetables will naturally release moisture during cooking, so some liquid inside the finished packet is normal and helps keep everything tender and juicy.
