This is inspired, even if we do say so ourselves! We have made and devoured potato foils for donkeys on our camping trips, but we have never produced potato foils to this level before. I'm not sure when inspiration hit, but my word I am glad it did! The cream and garlic elevate this standard staple to heroic proportions. Delicious straight from the foil, but if you can resist temptation and let the flames do their work, they are an absolute classic with bangers and our Homemade Red Cabbage and Apple Slaw.
As always, any amounts in all of our recipes are approximate - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double-check that everything is cooked through and piping hot! Invariably we arrive at the camping site on a Friday after work, so we tend to do this one over the BBQ as a quick first-night option whilst the tents are being put up and the scamps are running off steam. However, they are even more delicious cooked low and slow in the flames of your campfire. Just keep checking to make sure they haven't caught too much.
The recipe for our Dauphinois Potato Foils is below...
Ingredients:
New potatoes, sliced
Garlic butter
Garlic, crushed
Spring onions, sliced
Single Cream
Salt and Pepper to taste
Aluminium Foil
Method:
In a bowl add the sliced new potatoes, spring onions, garlic and cream.
Add salt and pepper to your taste.
Wipe garlic butter onto the inside of the foil (we are currently obsessed with KerryMaid Spreadable Garlic Butter)
Spoon a generous amount of the potato mixture onto each section of foil
Pinch some more garlic butter off the block and dot on top of the potato mixture
Close the foil by folding it over the foil so that there is enough room for steam to develop, but not escape.
Place onto the BBQ or into the flames.
Cooking time depends on the heating method and intensity of the flame, but keep checking the pouches until the potatoes are cooked through and beginning to crisp and brown. You might need to keep moving them to different areas of heat depending on how quickly the bottoms are cooking compared to the centre of the potatoes.
Once you have made these, you will never look back. They are certainly worth a little more time to prepare than standard potato foils - you can always make the mixture in advance and transport in tupperware/food bags your ice box to save time at the pitch. Go on - do it! Our Dauphinoise Potato Foils are the Kings of Camping accompaniments!
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