You can do this on a grill, on a campfire, or in the oven (375 degrees). Layer slices of potatoes w/ butter in a cast iron skillet. Bake in oven for 45 min, or grill for 35 min. Do not need to cover. The bottom and side layers will get carmelized and crusty, wonderful. My friend puts her favorite cheese of the day on top last 5 min. It melts down into potatoes and gives them a kick for cheese lovers. I like cheese, but I love butter and potatoes all alone much more. bon appetit, ciao for now!
I have made these a few times and I do use the E.V.O.O. instead of all that butter. I can't imagine that much butter (and I love butter). I also add some fresh spices...whatever I have on hand that day. This is really good...but you do have to tinker with it to make it great. Thanks.
These taste fine but I felt so guilty after eating them because of the amount of butter used. Honestly though I didn't find they were all that different from similar recipes that used olive oil that I know have to be a whole lot less fattening. I won't make them again for that reason alone. I baked mine in the oven and added some Key West spice blend. Again the taste wasn't the issue it was the grease coated feeling they left in my mouth.
This can be done in the mocrowave too. Cut the potatoes in bite sized pieces (I like to leave the skins on)lay them on a microwave safe plate and cover with moistened paper towels. Nuke on high for about 2 minutes or until the spuds are soft. Add butter and salt and pepper to taste.
This is a great recipe....we make these for every camping trip. However I do not use so much butter. We slice the potatoes and arrange in layers in a throw-away-aluminum pan. On each layer we put small pieces of butter salt pepper garlic powder and onion powder. If we have real onion I will use that instead of the powder. We cover with foil and place on our grill. We bring a small propane grill when we camp. We cook for about 30-45 minutes. They are always a big hit.
This is a better alternative to frozen processed potatoes. I prefer to omit all that butter in favor of olive oil which is healthier and handles the heat better. Toss the cubed potatoes (I leave the skins)in a light coating of corn starch to improve crisping add just enough olive oil to keep potatoes from sticking to your pan and season with paprika pepper and salt or garlic salt. Turn potatoes about every 8-10 minutes during 20-25 minutes in the oven.
Try spicing these up a bit by adding some Concord Foods Potato Topping while they are cooking.
These potatoes are easy to make and they tasted great. My family loved them.
I used one can of potatoes and 1/4 cup of butter and baked in the oven. I thought these were great for a quick sidedish. My husband had two helpings and he never goes back for seconds.
