Recipes

Hungarian Campfire Potatoes

Hungarian campfire potatoes
Roasted, diced yellow potatoes with roasted peppers, smoked sausage, and paprika make for a unique and delicious way to enjoy your Michigan potatoes!
  • Prep Time: 10min
  • Cook Time: 30min
  • Servings: 4

Ingredients

  • 2 lbs. Michigan yellow potatoes, washed and cut into ½ inch dice
  • 1 cup sliced bell peppers (red, yellow, orange), cut into ¼ inch strips
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 8 ounces smoked sausage cut into ½ inch rounds
  • 2 tablespoons parsley, chopped (optional)

Preparation

  1. Preheat the oven to 400 °F, this can also be done on the grill, simply preheat to 400 °F. If cooking outdoors without a thermometer and over an open flame (cook time may vary slightly).
  2. Place the potatoes and peppers onto a large square of aluminum foil.
  3. Drizzle the potatoes with the vegetable oil and season with the salt, pepper, and smoked paprika.
  4. Arrange the sausage on top of the potatoes and wrap the foil around the food by creating an envelope style fold over the top and rolling the edges up, this will make it easier to check the contents of the package as well as for easy serving.
  5. Place the foil pouch into the oven or over the campfire on a grate. Allow the packages to cook for about 30 minutes or until the potatoes are tender. It’s important to rotate the foil package around the heat from time to time to prevent scorching.
  6. To finish the dish, sprinkle the roasted potatoes, sausage, and peppers with chopped parsley. Enjoy!

You Might Also Like

Michigan Potato Kabobs

Michigan Potatoes are the perfect canvas for your new favorite cookout meal!

Roasted Rosemary Michigan Red Potatoes

Simple oven roasted rosemary potatoes with crispy outsides and fluffy, tender insides are a delicious, easy side dish to go with any dinner!

Steakhouse BBQ Fries

Quick and Healthy Steakhouse Baked Barbecue Fries are perfect for your next cookout.

You Might Also Like

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.

Smoky Potato Burnt Ends

Tender and creamy fingerling potatoes tossed in a sweet and slightly spicy BBQ dry rub containing smoked paprika, cumin, garlic, and brown sugar. Roasted in the oven and drizzled with barbecue sauce, the perfect side dish to an outdoor get together or a wonderful vegetarian entrée.

Green Goddess Potato Salad

Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.