Campfire Horseradish Potato Skewers Recipe
Try these easy campfire horseradish potato skewers recipe! You can cook them in the oven, on a barbecue, or in the ashes. With the addition of a protein, campfire potatoes cooked in foil go from easy side dish to major course in no time.
Equipment
- Medium Mixing Bowl
- Cast Iron Pot
- Metal or Wood Skewers
- Wooden Utensil Set
- Mixing Whisk
Ingredients
Potatoes
- 2 lbs potatoes 24 oz bag baby yellow
- 0.5 oz tarragon fresh
- 2 tbsps canola oil
- ½ tsp salt kosher
- ¼ tsp pepper ground
- 8 6-inch wooden skewers
Horseradish Sauce
- 1/2 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- 1/2 cup store-bought or homemade preserved horseradish
- 2 tbsps minced chives
- 1 tbsp freshly squeezed lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
Video
Instructions
Potato Steps
- Start a campfire and let it burn down to coals.
- Halve potatoes; chop tarragon (3 tablespoons).
- Boil Potatoes until slighty soft.
- Let them cool 2 minutes, then drain if needed. Add oil, salt, and pepper; stir gently until evenly coated.
- Thread 4–5 potatoes onto each skewer.
- Grill skewers 8–10 minutes, turning often, until potatoes are hot and slightly charred
Horseradish Sauce Steps
- In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
- Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.
Nutrition
Calories: 348kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 34mgSodium: 315mgPotassium: 1092mgFiber: 5gSugar: 3gVitamin A: 591IUVitamin C: 47mgCalcium: 88mgIron: 3mg
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