I’m fairly certain this happens every year around this time, but I have had very little motivation to write or even be indoors sitting at a computer. With our short summer season, everyone up here in the North tends to try to squeeze every last ounce out of the warm, sunny days. And now that we also have to take some time to engage in planning for a new addition to the family, I find I have just a little less time now for blogging. But I have lots I want to write about and enjoy the process, so I’m taking some time this morning before the sun really heats up the air to share a tasty summer side with you.
This (not-so-good-for-you) potato dish is inspired by one of my close friends, who I have been thinking of a lot lately. She made a variation of this last year when we were all camping – and I must admit that I preferred it to the slow-charcoal-grilled steaks that were serves alongside them. I must have devoured nearly a pound of potatoes that night. I could recall exactly what she put in them – and I’m sure it was the fact that we were eating them outdoors, after a long day of lounging in the sun with icy beverages and good friends – but these are my closest approximation of her delicious potato side.
Barbecued Chipotle Bacon Potatoes
Inspired by Shannon Damaskine
Note: Obviously these could be made over a campfire or even in your oven. If you’re doing over a campfire, just try to put it on an area with indirect heat – otherwise the flames may burn your potatoes before they’re cooked. And if using the oven, cook the potatoes at 425ºF for approximately 45 minutes. You can also use all butter or all olive oil on the potatoes … or even better: use the fat from the bacon you cooked.
2.5 lbs yukon gold potatoes
1 small onion, sliced
6-8 slices of bacon, cooked and crumbled
1 tsp garlic powder
1-2 tsp chipotle chili powder (use less if you don’t want them too spicy, more if you can handle the heat)
1 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 Tbsp butter
Preheat your BBQ to medium. Lay out a large sheet of aluminum foil on the counter.
Scrub the potatoes, then slice then in half vertically. Cut each half into thin slices (approximately 1/8″ thick). Combine the potatoes and the remaining ingredients in a small bowl or on the aluminum foil. Wrap the potato mix tightly in the aluminum foil, making sure that all the edges are sealed tightly. (I’m sure there’s some art to this, but I’m really terrible at judging the amount of foil I need for a pack of potatoes – so I always end up using two sheets of aluminum foil. Probably better to go with 2 small packets instead).
Roast the potatoes on the BBQ for approximately 45 minutes or until cooked through, turning the package from time-to-time to prevent the potatoes from burning.