Good thread Prof. Mine are tasty 'cause I grow my own in my good Iowa dirt out back. I prefer to wrap in foil and bake in the coals, low maintenance.
My mother, who is 85, said that when she was a young girl she would spend the night with a friend. Before they went to bed the friend's father would give each of them a sweet potato. They would bury it in the ashes of the fireplace and that would be their breakfast the next morning.
My old standyby for a week trip was 5 lbs. Each of bacon , potatoes and onions. Not for backpacking though !
Prof, have you ever tried just sprinkling some instant brown gravy directly on the potatoes as seasoning? I haven't either, but the idea to try it just hit me as I was reading your original post.
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The very first meal I prepared in the woods was boiled potatoes. I was about 8, attending a boy's camp in Maine. We gathered the wood, made a pot hanger, built a fire (another first) cut up the potatoes into chunks and boiled them in a #10 can pot with a wire bail. All of this under the supervision of the counselors. A little butter, salt and pepper and they tasted pretty good, although mine were a bit underdone. I learned a lot from that exercise.
I eat potatoes all the time. Both at home and in the woods.
A simple lebanese dish goes as follows. I peel the skin, mash them roughly onto a plate and mix with garlic, throw some olive-oil on top, add salt and pepper and eat with bread.
Last edited by PropThePolecat; 04-18-2012 at 08:41 AM.
You have sorta inspired me towards an experiment on this since reading the replies...
I have been using baby taters a lot recently to make Mexican wedges. I find them a good size for fast cooking, just coat in oil then coat with fajita seasonings...wonder if this can be done in a foil oven...serve with a chili, cream cheese, turmeric, paprika, salt, pepper and garlic... sauce with real cheese melted in lightly...
Thought I would share the idea if anyone is out before me, which I find likely right now, I wont be out for a few weeks.