Campfire Potatoes are a fantastic side dish whether you are cooking on fire or barbecue grill or oven. The best part about cooking the cheesy potatoes in the foil is that it makes cleaning a breeze.
In a large mixing bowl, place the chopped potatoes.
Add onion powder, garlic powder, turmeric powder, salt, pepper and extra virgin olive oil. Toss the potatoes with the spices until well coated.
Cut 2 large pieces of foil roughly 10 -12 inches long. Divide the potatoes between both the foil packets.
Fold the foil packet to completely cover the potatoes. Roll the sides to seal the edges and then roll the top to seal them closed.
COOK IN BARBECUE GRILL
Place the prepared foil packets on grill and cook for 20 minutes until the potatoes are cooked through.
Unwrap the foil packet carefully. To test if the potatoes are cooked, insert a fork to see if they pass through. If they are still not cooked, place them back on the grill and cook for further 5 minutes.
Once the potatoes are cooked, sprinkle lots of mozzarella cheese on top of potatoes and seal the foil top back. Return the packets to the grill and cook just until the cheese melts.
Unwrap the packets, sprinkle cilantro leaves, green onions and red chilli flakes. Serve campfire potatoes with cheese and onions warm.
COOK IN THE OVEN
Preheat the oven to 180 C.
Place the prepared foil packets on a baking tray and cook for 20 minutes.
Once the potatoes are cooked, sprinkle lots of mozzarella cheese on top of potatoes and seal the foil top back. Return the packets to the grill and cook just until the cheese melts.
Unwrap the packets, sprinkle coriander leaves, onions, red chilli flakes and serve warm.