1 red potato, washed and scrubbed (*see below)
1/4 – 1/2 medium onion, sliced
1 teaspoon butter
Slice potato and add un-cooked onion slices between the potato slices. Top with butter so it’ll melt over the potato. Wrap in heavy-duty aluminum foil (or doubled regular foil) and lay in a good bed of hot coals (avoid direct flame.) Cook for about 15-20 minutes or longer, if needed, rotating every 5 minutes or so. Test doneness by inserting a fork. Potato should be tender.
* If you don’t have the luxury of running water, pour some water (at least 3 cups) into a bowl with a little vinegar. Scrub skins as usual and rinse well. If you’re still unsure if the skins are clean enough, roast the potatoes as mentioned above and eat only the “meat” of the potato, not the skin.
NOTE: All recipes on this site are included because they are easy to make and most ingredients are readily available. If times get really bad, with a little imagination, all these recipes can be varied using ingredients you may have on hand.