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Recipe Friday: Drop Them Like a Hot Potato

About 40 million Americans go camping every year, and who says you can't bring the rustic ambiance of camping to your catering menus?

The versatile Idaho® potato (National Potato Day is August 19th!) is the perfect food to bring to your clients' outdoor events. It’s filling, nutritious, delicious, easy to transport, and can be served with any meal. 

Check out these recipes from the Idaho Potato Commission for the next time you host an event under the stars. 

Photo courtesy Idaho Potato Commission

Peruvian-Inspired Steak and Potato Kabobs

Steak and potato-wedge kabob with blistered tomatoes and cilantro chimichurri on the side. Make the chimichurri ahead and pack it with you for a delicious camp-side dinner!


Idaho® potato wedges
Red onion

Ingredients for Cilantro Sauce

½ cup mayonnaise
1 ea. bunch fresh cilantro
¼ cup queso fresco
1 ea. serrano or jalapeño, seeded, stemmed, and minced
2 ea. garlic cloves
4 ea. scallions
Lime juice from one lime

Ingredients for Marinade

2 lbs top sirloin steak
1 T olive oil
1 T soy sauce
1 T aji amarillo sauce
1 tsp huacatay paste
Lime juice


  1. In a food processor, combine the mayo, cilantro, queso fresco, serrano or jalapeño, garlic cloves, scallions, and lime juice.
  2. Pulse until smooth.
  3. Season with salt to taste.
  4. Cover and store in an airtight container in the refrigerator until ready to serve.
  5. Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
  6. Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl. 
  7. Pour over the steak cubes. Marinate for 2 to 6 hours. 
  8. When ready to grill, preheat your campfire or grill for indirect heat.
  9. Par-cook the fries on the grill at high heat, around 450°, in a foil tray or cast iron pan until golden brown to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
  10. Season with salt and set aside until you make the kabobs.
  11. Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes. 
  12. Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135°F for medium-rare. Remove from the grill and set aside to rest. 
  13. Meanwhile, grill the onions and tomatoes. 
  14. Serve the kabobs on a platter with the grilled onions and tomatoes with cilantro sauce for dipping. 

Photo courtesy Idaho Potato Commission

Sloppy Joe Baked Potato

Everyone’s favorite messy sandwich gets reinvented for this fun baked potato topping all made around the campfire! Potatoes cook right over the coals before being topped with a heaping helping of this delicious beefy mix!


4 ea. Idaho® russet potatoes
1 T olive oil
¼ lb bacon cut into 1” pieces
½ ea. onion, chopped
½ ea. green pepper, chopped
½ ea. red pepper, chopped
1 ea. jalapeño, seeded, stemmed, and minced
3 ea. cloves garlic, minced
1 T cumin
½ tsp paprika
½ tsp Ancho chili powder
1 lb ground beef
1 cup ketchup
1 T mustard
1 T Worcestershire sauce
Crispy onions, for topping


  1. Wash and dry the potatoes. Poke with the tines of a fork and wrap each potato in foil. 
  2. Place the potatoes over well-maintained embers and cook, rotating every 10-15 minutes. 
  3. After 25 minutes, carefully remove the potatoes from the fire and place them onto a baking tray. 
  4. Allow to sit for 5 minutes before carefully peeling back the foil. 
  5. Brush with oil and season with salt.
  6. Wrap the potatoes again and return to the fire to cook until tender, about 25-30 more minutes, depending on the heat of your campfire. 

Method for Sloppy Joes

  1. Place a large cast-iron skillet over the fire and allow it to preheat. 
  2. Add the bacon and cook, stirring often until crispy.
  3. Add the onions and red and green peppers, season with a pinch of salt, and sauté until soft, about 5 minutes. 
  4. Add in the minced jalapeño and cook 3 minutes longer.
  5. Add the garlic and cook for 30 seconds longer. 
  6. Add the cumin, paprika, and Ancho chili powder and stir to coat the onion mixture.
  7. Add the ground beef and cook, 10 to 15 minutes, until evenly browned. 
  8. Add the ketchup, mustard, and Worcestershire and stir to combine.
  9. Allow the mixture to come to a simmer over the fire and cook down for 10 to 15 minutes. 

To Assemble

  1. Carefully open each foil-wrapped baked potato. 
  2. Cut a line in ⅔ of the way through the center of the potato and fluff the potato with a fork to break up. 
  3. Spoon heaping portions of the Sloppy Joe mixture on top and garnish with crispy onions, if desired.

Photo courtesy Idaho Potato Commission

Grilled Cajun Shrimp and Potato Skewers

Leftover Grilled Cajun Potato Wedges are skewered with shrimp and corn, then brushed with delicious spicy garlic butter for a simple grilled dinner.

Ingredients for Cajun Spice Blend

2 T kosher salt
1T ground black pepper
2 T smoked paprika
2 tsp cayenne pepper
2 T granulated garlic
1 T dried oregano
1 T ground white pepper
1 T granulated onion
2 tsp dried thyme

Ingredients for Cajun Garlic Butter

3 T unsalted butter
1½ tsp garlic, minced (about 4 cloves)
2 tsp cajun spice blend

Ingredients for Assembly

12 oz leftover Grilled Cajun Potato Wedges (about 1½ ea. potatoes)
4 ea. small ears of sweet corn, cleaned and cut into 1½˝ pieces
16 ea. shrimp, extra-large (about 1½ pounds)


  1. Preheat grill to 400°F.
  2. In a small mixing bowl, combine all ingredients for the Cajun spice blend and whisk to combine thoroughly. Set aside.
  3. In a small saucepan, melt butter over medium heat.
  4. Add garlic and cook just until fragrant (one minute), then add Cajun seasoning. Whisk to combine and set aside.
  5. Skewer leftover potatoes, corn and shrimp (I used 2 shrimp per skewer, one or two pieces of corn and 3 or 4 pieces of potato).
  6. Grill for 3 – 4 minutes per side, just until shrimp are cooked through, corn is lightly charred and potatoes are hot.
  7. Brush with Cajun garlic butter while warm. Serve immediately.

Photo courtesy Idaho Potato Commission

Campfire Carne Asada Fries

Take your campfire dinner to a whole new level of awesome with these crowd-pleasing, stick to your ribs Campfire Carne Asada Fries.

Ingredients for Marinade

2 ea. garlic cloves, crushed
1 ea. medium sized onion, quartered
½ ea. bunch cilantro, leaves and stems
¼ cup extra virgin olive oil
¼ cup lime juice
1 T soy sauce (or tamari for a gluten free option)
1 T cumin
1 tsp salt
½ tsp black pepper
2 lbs flap or skirt steak

Ingredients for Pico de Gallo

1 ea. large tomato, diced
¼ cup red onion, diced
¼ cup cilantro, diced, divided
1 T lime juice
¼ tsp salt

Ingredients for Fries

2 lb Idaho® potatoes
¼ cup extra virgin olive oil
2 tsp garlic powder
2 tsp chile powder
2 tsp salt
2 tsp onion powder
2 cups guacamole
1 cup sour cream
3 ea. radishes, julienned
2 ea. limes, cut into wedges
1 ½ cups sharp cheddar cheese, shredded


  1. Add garlic through black pepper to a blender. Pulse until coarsely pureed.
  2. Place steak in a large resealable bag. Add marinade, zip shut and squish around to make sure all of meat is well coated. Refrigerate 4-6 hours, or up to overnight.
  3. Combine all the pico de gallo ingredients. Set aside.
  4. Peel and cut potatoes into wedges. Toss with olive oil and add seasonings.
  5. Using heavy duty foil, cut foil squares and place 5-10 potato wedges in each square. You do not want to over-stuff the foil packets – you want enough room for steam to go between the potato wedges. The number of fries depends on the size of the wedges and the size of the square.
  6. Grab 2 opposite sides of the foil square and pull up and above the potatoes. Roll the foil together down to just above the potatoes, about 1/2-inch. Grab the unrolled sides of the foil and twist each to itself until tight, then curl the tip up.
  7. To cook potatoes over a grill, heat grill over medium-high heat and place foil packets on the grill. Rotate the packets and turn them over to cook evenly. Cook until potatoes are fork tender, about 20 minutes. Be careful opening the foil packets as you will release a lot of steam!
  8. To cook potatoes over coals, fill chimney with coals and place in a fire ring or fire safe container. Add kindling or newspaper scraps underneath chimney and light it up. When flames have receded and coals are orange, dump coals into fire ring in one layer. Place foil packets in the coals and rotate the packets and turn them over to cook evenly. Cook until potatoes are fork tender, about 20 minutes. Be careful opening the foil packets as you will release a lot of steam!
  9. To cook carne asada over a grill, heat on high and grill steak about 5 minutes each side.
  10. To cook carne asada over coals, fill chimney with coals and place in a fire ring or fire safe container. Add kindling or newspaper scraps underneath chimney and light it up. When flames have receded and coals are orange, dump coals into fire ring in one layer. Place your grate over the hot coals and and grill steak about 5 minutes each side, or until cooked to desired doneness.
  11. Transfer steak to a cutting board and allow to rest for a few minutes before chopping. Chop into small bite-sized pieces.
  12. To serve, place potato wedges on your plate and top with carne asada.
  13. Top with pico de gallo and guacamole through cheddar cheese. Enjoy!

Photo courtesy Idaho Potato Commission

Idaho® Potato Grilled Pizza


1 lb Idaho® potatoes, thinly sliced
1 ea. large zucchini, thinly sliced
1 ea. large leek, trimmed and cut in half
2 T olive oil
Salt and pepper
Store bought or homemade pizza dough
2 ea. cloves garlic, minced
2 cups shredded pepper jack cheese
½ cup fresh basil, chopped 


  1. Preheat grill to medium heat. Clean grates well. 
  2. Toss potato slices, zucchini slices and leek halves in olive oil until evenly coated. Season with salt and pepper. Place vegetables in an even layer directly on the grill. If slices are small, use a vegetable basket to avoid pieces slipping between the grates.
  3. Grill for 2 minutes per side or until cooked through. Remove from heat and set aside. When leeks are cool enough to touch, thinly slice.
  4. Meanwhile, roll out pizza dough on a floured cookie sheet to the desired thickness. Flip the cookie sheet to place the dough directly on the grill grate.
  5. Remove the cookie sheet and close the grill. Cook until the bottom is charred, 3-5 minutes. 
  6. Using tongs or a grill spatula flip the dough over. Spread with garlic cloves and leeks.
  7. Sprinkle with ½ cheese.
  8. Layer slices of potato and zucchini evenly over the top of the crust.
  9. Top with remaining cheese.
  10. Close the grill lid and cook until cheese melts and the dough is fully cooked through. 
  11. Sprinkle with fresh basil and enjoy. 

Photo courtesy Monica Kass Rogers

Dutch Oven Idaho® Potato Chicken Cordon Bleu

Cooking-Outdoor's version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, and fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!


10" Dutch oven
24 ea. charcoal briquettes
2 ea. Idaho® russet potatoes, ⅛ slice
¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
¾ tsp coarse sea salt
½ tsp fresh ground black pepper
1 T olive oil
2 ea. skinless boneless chicken breast, ¾" - 1" medallions
¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
½ tsp coarse sea salt
½ tsp fresh ground black pepper
1 T olive oil
1 ea. red onion, halved, ¼ inch slices
6 oz Canadian bacon slices, halved
1 ea. Gravenstein apple, ¾ cored from top
2-3 T brown sugar
6 oz gouda cheese, grated
½ cup seasoned bread crumbs


  1. Mix together potato blend of ¼oz of fresh herbs, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil. 
  2. Gently mix the potato slices with fresh herb mixture. Set aside. 
  3. Mix together chicken blend of ¼ oz fresh herbs, ½ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil. 
  4. Gently mix the chicken medallions with fresh herb mixture.
  5. Lightly oil your dutch oven Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions. Repeat until a full circle has been completed.
  6. Add cored apple to center and green onions to the top. 
  7. Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven and 14–15 briquettes on the lid. 
  8. Bake approximately 20 minutes until the chicken reaches 165° F.

Idaho® Potato Dutch Oven Greek Frittata


2 ea. medium baked potatoes, diced, ⅜" cube
¼ ea. medium onion, diced
2 ea. garlic cloves, minced
2 tsp garlic salt
1 T fresh cracked rainbow pepper, divided
2 T canola oil
8 ea. eggs, mixed
¼ cup half & half
2 ea. crimini mushrooms, diced
2 T julienned red bell pepper
1 ea. green onion, thin sliced
3 T crumbled Feta cheese
1 T julienned fresh marjoram, oregano and sage
4-6 ea. pitted kalamata olives, minced
3-4 ea. cherry tomatoes, sliced
1 tsp sea salt


  1. Prepare all ingredients before starting to cook.
  2. Fire-up some charcoal briquettes.
  3. You’ll need about 15 to start.
  4. I am using a 10″ Camp Chef Dutch oven.
  5. Place the 15 charcoal briquettes under a 10″ Dutch oven.
  6. Add oil and wait until oil starts to shimmer.
  7. Add Idaho® potatoes, onion and garlic, garlic salt and ½ the pepper.
  8. Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.
  9. When potatoes are almost ready, start another 15 charcoal briquettes.
  10. Add half & half to mixed eggs.
  11. Add and mix in all other ingredients – kalamata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.
  12. Pour on top of the cooked Idaho® potatoes.
  13. Place lid on Dutch oven.
  14. Add 12 coals on top and the remaining three coals on the bottom.
  15. Bake for 20 minutes.
  16. Note: Time will vary depending on your weather conditions.
  17. Your Greek Frittata should be firm, yet slightly moist when done.
  18. Do not overcook, it will be very dry and tough if you do.
  19. When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!

Easy Dutch Oven Idaho® Potato Chilaquiles Verdes


¼ cup olive oil
3 ea. large Idaho® Russet potatoes, peeled, sliced into one-inch  triangles
½ tsp kosher salt
½ tsp ground pepper
1 cup corn tortilla chips
1 cup prepared Salsa Verde
½ cup mozzarella, shredded
Cotija cheese, optional
Fried egg, optional
Jalapeños, optional
Cilantro, optional


  1. Place potatoes into a strainer and rinse under cold water. Pat the potatoes as dry as you can. Next, preheat a medium-sized Dutch oven to medium-high heat and add the olive oil. 
  2. Put the potatoes into the Dutch oven and toss in the olive oil along with salt and pepper. Cover the potatoes and cook for about 10 minutes. Remove lid, stir, and continue to cook potatoes until crispy. 
  3. Once the potatoes are crispy, remove the Dutch oven from the heat and add the tortilla chips, salsa, and mozzarella. Toss to combine. Garnish with fried egg, jalapenos, cilantro, and Cotija cheese if desired. 



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