Potatoes Walz
This recipe took second place in the 'side dish' category of Scouting magazine's 2001 "Great Tastes in Camp Cooking." It is named for its creator, Eagle Scout Gary Walz. For additional servings, multiply as required.
Ingredients
nonstick cooking spray
1 large potato
grated Parmesan cheese (or your choice), to taste
{seasoning salt}, to taste
{garlic powder}, to taste
dried or fresh {minced onion}, to taste or {onion powder}, to taste
dried {parsley flakes}, to taste
{Italian seasoning}, to taste
mesquite seasoning, to taste
1 large potato
grated Parmesan cheese (or your choice), to taste
{seasoning salt}, to taste
{garlic powder}, to taste
dried or fresh {minced onion}, to taste or {onion powder}, to taste
dried {parsley flakes}, to taste
{Italian seasoning}, to taste
mesquite seasoning, to taste
Directions
Lay out a large sheet of heavy-duty aluminum foil. Grease foil with cooking spray.
Cut potato into 1/8-inch slices, like potato chips.
Place potato slices on foil. Fan them like cards so they overlap but still spread out.
Sprinkle seasonings and cheese over the top of potato slices. Dot with pats of butter.
Carefully wrap foil over top of potatoes, being careful to keep the slices arranged in a flat row.
Seal edges of foil and cook directly on coals for about 25 minutes or until potatoes are tender.
Cut potato into 1/8-inch slices, like potato chips.
Place potato slices on foil. Fan them like cards so they overlap but still spread out.
Sprinkle seasonings and cheese over the top of potato slices. Dot with pats of butter.
Carefully wrap foil over top of potatoes, being careful to keep the slices arranged in a flat row.
Seal edges of foil and cook directly on coals for about 25 minutes or until potatoes are tender.
Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 25 min
Servings: 1
Recipe By: Christine & Tim Conners
From: The Scout's Outdoor Cookbook
Used with permission of Falcon Guides