Web Winery
Since 1995

Acme Stuffed Potatoes

Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2001. No longer trading

Original page: Wayback Machine copy

Salamandre's campfire potatoes: quartered red potatoes wrapped in foil with cheese and either green chile and olives or onion and rosemary, and cooked at the edge of the fire. The winery served them with its slow-smoked trout.

  • CourseSide dish
  • TimeAbout half an hour in the coals

Ingredients

Filling one

Filling two

Method

  1. Cut the potatoes into quarters and set each on a loose sheet of aluminum foil.
  2. Fill the middle of each potato with one of the two fillings. For the first, lay in strips of chile, a sprinkle of olives and slices of cheese, then drizzle with olive oil. For the second, add a generous slice of cheese, salt, pepper and a slice of onion, tuck a rosemary sprig between the potato and the foil, and baste with a generous tablespoon of olive oil.
  3. Close up the potatoes and seal the foil.
  4. Set them among the coals at the edge of the fire for about half an hour, depending on their size and how crisp you like them. Check one before you take them all out.

Serve with whatever Salamandre you can reach.

Salamandre Wine Cellars, 2001

Pair with

Whatever wine is within reach, as Salamandre put it.

More from Salamandre

More side dishes

All side dishes