| |
 |
Hobo Potatoes
While Tracy and George took a cruise to Bermuda, we experimented with a cookbook we found on their shelf. This
is one of our happy discoveries. Make that "re-discovery" because the basic technique is familiar to every
Boy Scout or Girl Scout. The distinctive feature that caught our attention--the sage or tarragon.
We disagreed with Rosso's decision to work without butter.
| 6 medium russet potatoes, washed and thinly sliced |
1 large red onion, thinly sliced, rings separated |
| 1 1/2 t. finely minced fresh tarragon or sage |
2 large garlic cloves, coarsely chopped |
| salt and freshly ground black pepper to taste |
2 T. butter |
- Preheat the oven to 350o.
- Gently mix the potatoes, onions, herbs, and garlic in a large bowl. On the countertop,
lay out 6 12 x 18 sheets of foil. Arrange equal portions of the potato mix on each.
Season with salt and pepper, and add a small sliver of butter to each.
- Cover each pile with a second sheet of foil, and seal the packages.
Arrange them on a couple of baking sheets, and bake for 45 minutes.
Carefully open the packages, empty the contents onto a large platter, and serve.
6 servings
Source: Julee Rosso, Fresh Start
|
