Campfire Potatoes in the Oven
6 or 7 large baking potatoes, sliced thinly
2 large onions, sliced thinly
1/2 cup olive oil, drizzled over all
Salt to taste
This recipe makes enough for a 9 x 13 inch casserole. You may increase or decrease ingredients depending on your needs.
Wash 6-7 large baking potatoes. Slice into very thin slices. Dump into a bowl.
Wash 1-2 large onions. Slice into very thin slices. Dump into the bowl with the potatoes.
Drizzle about 1/2 a cup of olive oil over the potato/onion mix. Stir to coat all pieces.
At this point you may salt and or pepper the mix.
Lay a large sheet of parchment paper into the casserole dish/Pyrex. You want enough parchment so that you can crimp/fold it in the middle after you join the sides, and on the ends, to make a sealed packet in which the potatoes bake. Spray the inside of the parchment paper with Pam spray.
Pour the potato mix into the parchment lined casserole/Pyrex and fold the ends of parchment to seal the packet.
Bake for about 1 hour in a 400 degree oven. Adjust the time if you use more or fewer potatoes.
I suggest that you check your potatoes after 30 minutes. Then again after 45 or 50 minutes. You want the edges of the potatoes to be a little crunchy. That is how we like them!
I found that the potatoes did not stick to the parchment paper as badly as they do with aluminum foil.
Add what you wish to make these potatoes your signature dish. Consider shredded cheddar cheese, bacon pieces, green onions, mushrooms, etc.
Just plain potatoes. Add-in any thing you would like!
If you prefer the campfire or grill version, you may just place your potatoes in a foil packet instead of a parchment packet in a casserole dish or pan.
For information on building a proper campfire...check out this link. http://eartheasy.com/play_campfire_cooking.htm
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