GG,
I do almost the same thing for a meal most camping trips up to Rainy/Namakan in Voyaguers, but also add sliced vidalia onions to it. What I haven’t done is let it sit to chill before. Gonna give that a try this year.
Love me some fire-fried taters : )
With Ribs and That I do a Jalapeno & Bacon Mac and cheese.
My potato boat is always a hit while bwca camping.
lay down 2 layers of tin foil in a cross like shape. thinly slice baby red potatoes that are cut in half and add to the middle of the tin foil, adding several layers of chunks of butter and lowrys seasoning salt. liberally apply both butter and salt.
thoroughly wrap in a tin foil rectangle and let sit in the fridge for a minimum of 48 hours (preferably 72). This part is key!
Get some hot coals rolling in your campfire and place the potato boat off to the side of the fire grate. rotate and flip every 5 min or so until tender. Usually takes about 30 min depending on how hot the coals are and how thinly sliced the taters are.
It sounds simple but anyone that tries these potatoes say they are the best potatoes they’ve ever had.
Why sit for 72 hours. I do this daily at home on the charcoal grill but I never let them sit. Curious on what sitting does. I also add diced up white onion, some days peppers as well both green and jalapeño
bearcat, I have no idea what the sitting does, but there’s a big taste difference. I’ve made the exact same thing at home a 100 times and it never turns out the same as the camping version I make (both prepared exactly the same). The only difference between making it at home and my camping trips is on camping trips, it sits and marinates in lowrys and butter for a couple days in the cooler. Something about the lowrys having a couple days to soak into the taters has to be a positive. The only other difference is cooking on roaring campfire coals compared to a grill at home, so cooking at a higher temp may play into it too.
the 2-3 day wait is simply because thats how we draw up the planned meals. fish fry is always night 2 or 3 of the trip and taters go with the fish.
I’ll have to add some onions and peppers in my next go around. sounds like a great addition!
Gives you time to get good and hammered so if you burn your only taters they still taste good.
bearcat, I have no idea what the sitting does, but there’s a big taste difference. I’ve made the exact same thing at home a 100 times and it never turns out the same as the camping version I make (both prepared exactly the same). The only difference between making it at home and my camping trips is on camping trips, it sits and marinates in lowrys and butter for a couple days in the cooler. Something about the lowrys having a couple days to soak into the taters has to be a positive. The only other difference is cooking on roaring campfire coals compared to a grill at home, so cooking at a higher temp may play into it too.
xplorer – I’ll have to add some onions in my next go around. sounds great!
Thanks for the reply. I’ll try this. I also do it on the grate over coals while camping. But it’s usually freshly diced up. I’ll try it this weekend over the camp fire
good deal, I hope you like it! let me know how it turns out. oh, and go heavy on the lowrys!
So…. EPG, You gonna live on that brisket, corona and luv all week!! 
German potato salad and Calico beans are the 2 sides I look forward to every 4th of July!
The salt draws moisture and starch out of the potato and makes a crisper finish. That is why they soak potatoes in salt water prior making French fries
The salt draws moisture and starch out of the potato and makes a crisper finish. That is why they soak potatoes in salt water prior making French fries
that makes a lot of sense. Thanks Lindyrig
So…. EPG, You gonna live on that brisket, corona and luv all week!! devil rotflol
Think I ain’t? 
So…. EPG, You gonna live on that brisket, corona and luv all week!! devil rotflol
Think I ain’t?
I think you think you are but have you asked permission yet?
Cold refridge cucumbers work well with heavy hot foods-vary it up with thia peppers and fish sauce if you dare
<div class=”d4p-bbt-quote-title”>lindyrig79 wrote:</div>
The salt draws moisture and starch out of the potato and makes a crisper finish. That is why they soak potatoes in salt water prior making French friesthat makes a lot of sense. Thanks Lindyrig
I’m headed out with the FW to Glacier Nat’l Park on Friday for a week of hiking. Our VRBO has a grill so I’m gonna definitely give this a try while we’re out there.
Great idea on the peppers too, gonna make 2 packs of them. One with some spice for me, and another with just onions for the FW.
Love this site for great ideas!!
xplorer, report back with some pictures. Glacier looks like an incredible place to visit
I’m headed out with the FW to Glacier Nat’l Park on Friday for a week of hiking. Our VRBO has a grill so I’m gonna definitely give this a try while we’re out there.
Great idea on the peppers too, gonna make 2 packs of them. One with some spice for me, and another with just onions for the FW.
Love this site for great ideas!!
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For me, the peppers and onions make the potatoes. But I enjoy spice. I already have some cut up with lowrys and butter for Friday night
Cold refridge cucumbers work well with heavy hot foods-vary it up with thia peppers and fish sauce if you dare
That’s what I was gonna say refrigerator cukes
Ok,
I’m adding mac and cheese, corn bread and might take a stab at Mexican street corn.
but, but with all this cooking and prep it’ll really cut down on my drinking time and dock burning. 
Well any decent cook knows you need to drink while your doing all the cooking
Gotta smoker up there at the cabin?
Chick fil A stopped serving cole slaw a little while back, and the recipe was released to the public after there was a backlash.
It’s a super simple recipe that’s available on the net. It makes the best cole slaw I’ve ever made at home. I add a little extra Mayo to it. Give it a try. I’ve made it no less than 20 times now.
I’d like to get the Lund’s Byerly’s potato salad recipe if anyone has it.
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