Camping ‘roast’ potatoes anywhichway

potatoes in a panNot many of us have ovens when we go camping, so here’s a way to make teeny weeny ‘roasties’ that you can spice and season in a thousand different ways to accompany just about any camping meal.


How to make roast potatoes for your camping dinner

Wash your potatoes and peel them (if you must!). Cut them into small dice. Boil for around five minutes, but keep an eye on them – you need them to hold their shape. Drain them and leave them to dry off a bit.

Put them back in the dry saucepan (no need to clean it). And now add your choice of flavourings. My favourite is lemon zest, a little stock powder and mixed herbs. Plus you’ll need just enough oil to give them a shiny coat. Mix them up but try not to break or mash them.

Now heat up a little more oil in a frying pan and tip in your potatoes into a single layer. Fry (in batches if you have a lot) till golden and crispy.

Other flavourings to try:

  • Turmeric
  • Sesame seeds
  • Lemon thyme
  • Garlic
  • Truffle oil (well, who knows what you’ll find on your travels!)

…you can use just about anything else you have in your travelling pantry (see below), but avoid anything too wet or you’ll end up boiling rather than frying.

Duronic electric hob


More camp cooking options

If you do have electricity on-site, have a look at the options for electric camping stoves – hobs, microwaves and more. Perfect fare for cooking on your Cadac, Cobb or Lotus Grill, which are all great pieces of cooking kit.

Oh, and see what some clever camping cooks can do with pressure cookers, Remoskas and more to bake cakes and bread.

 

Don’t forget your camping spice tin

Make yourself a neat camping box of herbs and spices and you’ll never have to rummage in your kitchen bag again.

 

We all have our own essentials and favourites, so pick and mix to suit, but here’s what we always have:



      • Curry powder
      • Mixed herbs
      • Chilli powder
      • Cumin
      • Coriander
      • Chinese five spice
      • Garam masala
      • Whole spices – cardamom, star anise, cloves
      • Smoked paprika
      • Dried lime leaves
      • Sesame seeds

A masala dhaba is a great idea, providing it has airtight lids or a double outer lid.

 

 

 


Go for a neat set of magnetic tins.
 

Or simple stackable boxes with transparent lids so you don;’t have to open every box to check what’s inside.

This lovely German set of spice and herb tins has good lids and all the labels you need to keep things organised.

If you’ve got a weigh-and-save or zero-waste shop near you, you can refill containers like these more cheaply and with less wasted packaging too.

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One Comment

  1. These look great!

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