Camp Potatoes

3 tablespoons unsalted butter or olive oil

1 pound small red potatoes, sliced thin

½ cup chopped onion

½ cup seeded and chopped red bell pepper

½ cup chopped zucchini

Garlic powder, to taste

Italian seasoning, to taste

Salt and pepper, to taste

Lay 2 feet of aluminum foil on a table and rub some of the butter along the middle.

In a large bowl or pot combine the potatoes, onion, pepper and zucchini. Sprinkle on the seasoning and toss to coat. Pour the potatoes and veggies onto the foil sheet and fold up the sides of the foil making a canoe. Now fold up the ends so the mixture doesn’t fall out.

Take another long piece of foil and wrap it around the air pocket and roll like a newspaper.

Cook 15-20 minutes on both sides over medium high heat campfire or griddle. It’s done when the potatoes are fork tender.

Serves six to eight.

Cook’s note: To save time at the campsite, this packet can be prepared at home and refrigerated until ready to cook.

Inspired by “Ultimate Camp Cooking” by Mike Faverman and Pat Mac (Andrews McMeel, 2011)