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| John & Ed’s Potatoes Tofino |
| About Potatoes Tofino - This
"dish" was developed when Ed Kokoruda and I were camping and salmon fishing out of
Tofino, B.C. Rather than fry the potatoes and have to wash a
pan, we would spice them up a bit (actually a lot!), wrap them in aluminum
foil and cook them while the BBQ was warming and while we were cooking the
catch of the day. Everyone loved them, so we named them and now they
are a regular part of our camping or beach house experience. Heck, we
even have them at home. Potatoes Tofino are flexible and hard to mess
up. Make them as spicy or mild as you like; add other ingredients, such
as squash, if you want. They are great with fish, beef, or pork.
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Potatoes Tofino cooking in aluminum foil |
| INGREDIENTS - Serves about 4 hungry guys |
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1-2 lbs of new red or Yukon Gold potatoes (although any potatoes will work) 1 med. Walla Walla (white) onion ¼ cup sliced or diced jalapeno peppers ½ red or green bell pepper 1 carrot (optional) 6 large mushrooms (sliced) 1 to 3 cloves diced fresh garlic 1 Tbsp red pepper 2-3 Tbsp butter (or margarine) salt and pepper aluminum foil |
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Mix all ingredients well, salt and pepper, and place on a large sheet of aluminum foil. Spray foil with Pam if available. If it isn't, don't worry about it. Distribute several butter patties around on the potatoes so it will melt throughout the ingredients. Place mixture in aluminum and roll them into a "log." Fold or twist ends to prevent leakage. It's best to double wrap with another layer of foil. Place on the BBQ over med heat and cover. If you have a covered gas BBQ, place the log near the top on the bread warmer. Cook for about 45 minutes or until log feels soft, turning frequently to distribute butter and cook through. Be careful when opening - it's hot and steamy inside. |
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