Foil Baked Parmesan Herb Yukon Gold Potatoes

These foil-baked potatoes are easy to prep on the grill on our boat. I take a small bag of potatoes, the seasoning already mixed in a container and a small bag of cheese. All I have to do on the boat is cut the potatoes and mix in the seasonings, make foil packets and grill. The result? Cheesy, buttery, melt in your mouth deliciousness.

Yukon gold potatoes are buttery and creamy in texture. They have thin skin and a yellow flesh. They are fat free, saturated fat free, low in sodium, an excellent source of vitamin C and a good source of potassium. A half cup has 70 calories, 3 grams of protein and 2 grams of fiber.

Every grill heats up and cooks a bit differently. Our grill set to 400 cooked the potatoes in about 20 minutes. The first time you make them you will have carefully open the packets and fork test for tenderness. Make note of how long it took to cook them so you know the next time. (You will love these so much that you will want to make them again)

You could also make these in your home oven!

Foil Baked Yukon Gold Potatoes

Makes 3-4 servings

1.5 pounds mini Yukon gold potatoes, quartered

2 Tbsp extra virgin olive oil or Trader Joe’s Garlic Olive Oil

3/4 tsp garlic powder

1 tsp dried oregano

½ tsp kosher salt

¼ tsp (or more) red pepper flakes

¾ cup grated parmesan cheese

Reynolds Non-stick foil

 

Cut 2 pieces of 14 inch Reynolds Non-stick foil.

In a large bowl or resealable bag, toss the potatoes with the oil, garlic powder, oregano, salt and red pepper flakes. Toss to coat evenly.

Divide the potatoes evenly between the pieces of foil.

Gather the ends of the foil lengthwise and make one fold, then another. Your packets with be approximately 12 x 4 inches. Do the same to the ends. Move the potatoes around in the packets so evenly distribute. Repeat with the other foil and potatoes.

Place the packets on a prepared grill. Cook about 20 minutes, carefully open the packets (there will be hot steam) and pierce with a fork. You might have to cook longer depending on the heat of your grill. When they are tender, fold back the foil, sprinkle with the parmesan cheese and continue cooking about 2 minutes.

Serve warm.

RV or Boat Prep Notes

In a small glass jar or small plastic resealable bag, mix together the garlic powder, oregano, salt and red pepper flakes.

Pack ¾ cup parmesan cheese in a small plastic resealable bag.

 

Share Button

The Best Portable Pressure Camp Shower

Nemo Helio Portable Pressure Camp Shower

 

This is an award-winning portable, pressurized shower that makes life infinitely more comfortable. I find this item indispensable!

Use it to take a warm shower, wash the dishes or rinse your gear when you’re camping or boating with it’s seven foot hose.

Most camp showers need to be hung but this one rests on the ground. You compress the pedal to pressurize it and spray with the sprayer that’s just like the one in your home kitchen sink.

We lash it to our mast and it rides well during our sailing. The seven foot hose reaches the back cockpit for when I do dishes and the entire system easily moves to the back cockpit for showering.

The black tank warms the water inside or you can fill it directly with hot water. There are two sizes, an 11 or 22 liter. Nemo also makes the Heliopolis privacy shelter, which has a fitted nozzle holder to put the seven foot hose on for hands-free private showering.

Our sailboat doesn’t have a proper warm water system and sink so I use my Nemo primarily for two purposes: Taking a mini shower on our tiny sailboat and washing dishes.

The Nemo Helio Portable Shower is a fantastic solution and makes life infinitely more comfortable.

This is not a sponsored post. I purchased this item and am reviewing it honestly, as I do all my reviews.

 

Share Button

Grilled Pizza

Grilled Pizza    Makes 2 pizzas

We make grilled pizzas on our boat BBQ for a special treat. But certainly can be done on your home barbecue grill. We find getting the temperature right a bit tricky on our boat’s grill because of the temperature variability. On windy days it doesn’t work well since the wind cools down the temperature.

If you are intrigued with the idea of having pizza on your camping or boating trip I suggest trying the recipe at home first to get the technique down before experimenting with the procedure and temperature of your RV, camping or boating grill.

  • 1 pound frozen pizza dough, thaw and rise according to package instructions
  • About 8 ounces or 3/4 cups pizza tomato sauce
  • 1 tomato, sliced thinly
  • Basil, cut into long, thin strips (if you are unsure how, there are lots of videos online)
  • Topping Ideas: No preservative chicken meatballs, thinly sliced; goat cheese dollops, Canadian bacon, ham, chopped olives, feta, artichoke hearts, diced chicken, pineapple, mushrooms, prosciutto
  • 2 cups Mozzarella or 1/4 cup shredded mozzarella, 1/4 cup shredded asiago, 1/4 cup shredded fontina, and 1/4 cup shredded provolone
  • Heavy duty nonstick foil

Preheat your grill to medium-low heat.

On a piece of foil, press out half the dough into a roughly 10 x 7 crust onto a 14×10-inch rectangle of heavy nonstick foil and lightly brush with 1 tablespoon of olive oil. Repeat with the second piece of dough.

Turn dough rectangle upside down directly onto a grill rack; peel off foil.

Place the grill rack with dough on it on a gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals.

Watching carefully, cook uncovered 2 to 3 minutes or until bubbly and bottom is light golden brown, very slightly charred and rigid. (Again, watch carefully to prevent burning.) With wide metal pancake turner or tongs, turn crust over. Remove grill rack and dough.

Put toppings on cooked side: Top crust evenly with about 3-4 ounces of pizza sauce; tomatoes, basil, your toppings (not too much), sprinkle with cheese. Put grill rack with pizza on it back on the grill. Continue to watch carefully.

Cover grill; cook 2 to 4 minutes longer or until crust is golden brown and cheese is melted.

Repeat with the second piece of dough.

 

Share Button