This is the perfect fuss-free dinner after a long day of camping. It’s served piping hot with filling steak and potatoes and is super simple to make.
1 pound Idaho® Dutch yellow potatoes, cut into equal portions, halved or quartered
1 onion, thinly sliced
1 pint mushrooms, sliced
4 cloves garlic, minced
4 tablespoons cooking oil
2 teaspoons salt
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon steak seasoning
12 oz sirloin steak, divided into four 3-ounce portions
2 tablespoons butter, divided
1 tablespoon Parmesan cheese, grated
Parsley, minced, for garnish
Prep the campfire for low heat:
Build a fire and shovel the coals to the center, maintaining a low and even heat for cooking with glowing red embers.
Prep the potatoes:
Assemble the packets:
Grill the packets:
Note: Make sure your potatoes are cut in equal portions as that helps them to cook evenly.
Use dried garlic in place of fresh if that's what you have on hand. 1 teaspoon will do, divided between each packet.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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