Hearty and comforting, these potatoes are the perfect camping food. Although you can cook them entirely over an open fire, you can also can parboil the potatoes at home, which will make assembling this dish around the campfire a snap.
- 2 lb. (1 kg) baby Yukon Gold potatoes
- 2 Tbs. vegetable oil
- Maldon sea salt and freshly ground pepper, to taste
In a large Dutch oven, cover the potatoes with cold water. Place over a campfire, on a hot grill, or on a stove set to medium-high heat and bring to a boil. Cook the potatoes until almost tender, about 7 minutes. Drain and set aside to cool. The recipe can be prepared up to this point and refrigerated for up to 2 days before serving. If refrigerated, let the potatoes come to room temperature before finishing.
Just before serving, in a cast-iron fry pan placed over a campfire or on a hot barbecue grill, warm the vegetable oil until almost smoking. Add the potatoes and cook, turning once or twice, until the skins are slightly crispy and the potatoes are hot throughout, about 6 minutes. Season to taste with salt and pepper and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen