Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Roasted Campfire Potatoes
- Ready in: 10 minutes prep; 30 minutes over fire
- Serves: 4
- Complexity: easy
In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.
- 4 Yukon gold or red potatoes, cubed in one-inch chunks
- 6 Tbs. butter
- salt and pepper to taste
Place cubed potatoes in the center of a square of tin foil. Chop the butter into smaller pieces and distribute around the top of the pile of potatoes. Sprinkle with salt and pepper. Wrap the potatoes tightly into a foil packet and place over medium-high heat at the outer edge of the fire. Cook until the potatoes are fork-tender, approximatley 30 minutes, rotating every 5 minutes. Feeds four people.