Teardrops n Tiny Travel Trailers

Try this one the next time you want baked potatoes with a meal.

Bakes Potatoes with Onion and Dill

1 potato per person
1 small to medium onion per person
butter or margarine
Dill weed fresh or dried
Garlic powder (optional)
Salt and Pepper
foil

Cut 1 potato into 1/4" to 3/8" rounds and 1 onion in to 1/4" rounds
Place a slice of onion between the potato slices
Sprinkel with Dill Weed and Salt and Pepper
Include a pat of butter as you wrap this in foil.
Place on coals and turn every 15 min's. Potatoes are done when they soft when gently squeezed.

That sounds Yummy!!!

Joanne

B&FHenderson wrote:Try this one the next time you want baked potatoes with a meal.

Bakes Potatoes with Onion and Dill

1 potato per person
1 small to medium onion per person
butter or margarine
Dill weed fresh or dried
Garlic powder (optional)
Salt and Pepper
foil

Cut 1 potato into 1/4" to 3/8" rounds and 1 onion in to 1/4" rounds
Place a slice of onion between the potato slices
Sprinkel with Dill Weed and Salt and Pepper
Include a pat of butter as you wrap this in foil.
Place on coals and turn every 15 min's. Potatoes are done when they soft when gently squeezed.

I have done this individually wrapped on a cookie sheet in a regular oven, but have also done them as layers in a casserole in the oven when I want this taste and I'm not camping (camping weather may NEVER arrive in the northeast!)

My cast iron is all part of a collection of second hand LeCreuset and Dru Holland pans and casseroles. This makes up really nicely for a crowd in my 9 x 13 x 3 Dru Holland oval casserole...and very nicely for one on top of the stove in my 8 inch Le Creuset skillet, covered and cooked on low.

And for a really cool variation...try sweet potatoes and sage.

This sounds great--but I'm confused:

Do you alternate potato slice/onion slice, like that? So when "assembled", you have something that's like twice as long as the original potato?

I'm assuming you don't peal the potato, unles you're doing as the casserole mentioned above.

Ira wrote:This sounds great--but I'm confused: Do you alternate potato slice/onion slice, like that? So when "assembled", you have something that's like twice as long as the original potato?

That's exactly right, Ira. When you're done, if you're going to do it like the original recipe, then you reassemble the 'potato' with the onion slices in between the potato slices, so it's just about double the original potato size. Then wrap each 'log' in the foil, and cook in coals unless you're going to do it en casserole.

I'm assuming you don't peal the potato, unles you're doing as the casserole mentioned above.

I actually don't even peel the potatoes when I do it as a casserole...lazy, I guess. I don't even peel the sweet potatoes. Helps hold in the moisture and flavor and I just like potato skins.

It sounds wonderful... Got a picture of that?

Mike..

B&FHenderson wrote:Try this one the next time you want baked potatoes with a meal.

Bakes Potatoes with Onion and Dill

1 potato per person
1 small to medium onion per person
butter or margarine
Dill weed fresh or dried
Garlic powder (optional)
Salt and Pepper
foil

Cut 1 potato into 1/4" to 3/8" rounds and 1 onion in to 1/4" rounds
Place a slice of onion between the potato slices
Sprinkel with Dill Weed and Salt and Pepper
Include a pat of butter as you wrap this in foil.
Place on coals and turn every 15 min's. Potatoes are done when they soft when gently squeezed.

I know, I know. Franci is the picture maven in the family let me see what I can do about a picture of this and a face shot of the 2 of us for our posts.

Still waiting...

Mike...

B&F,
I fixed this recipe tonight and it was GREAT!! Slow cooked it with some chicken breasts marinated in lime juice and Italian Dressing.

Washed it down with some PBR.........Mmmmmmmmmmm, mmmmmmm!!

I think next time I will use bamboo skewers to hold everything together.

Jeff

P.S. Sorry Mike, no pictures !!

This is what the plate looked like after I took the food off the grill. The roast is a beef roast cooked to an internal temp or 165 and allowed to rest for 15 min's after I took it off the grill. Smelling that roast is the hardest part. I know it is out or focus, I was using my wife's digital and am not use to using it.



This is one of the three potaoes I did.



Plated and served. The only thing the meal need was a barley pop!!!

I'm convinced:

I'm making these suckers this weekend.

Gonna make 4, even though my wife doesn't eat onions. (Yeah, my life ain't easy with her when it comes to dinner.) Figure I'll do two with regular yellow onions, try one with a Vidalia, and another with something else, just to mix it up a little.

And you did the roast on the grill? I never tried that.

Ira,
Try it with 1015 onions

(yeah, it's time for the new crop now)

Laredo wrote:Ira,
Try it with 1015 onions

I never heard of 1015 onions till I moved here. It's the Texas version of a sweet onion like the Vidalia onion. It'd probably be easier for Ira to get a Vidalia.

Ira,
In 26 years I have yet to do a roast or turkey in an oven in side. The smell and flavor of the grill can not be beat. Get a quick read thermometer and enjoy. The grill is not just for flippen burgers or boneless chicken, and burning hot dogs.