Woodstove Pouch Potatoes

In September, I shared how to cure and store onions and in October, how to store potatoes for use throughout the winter. I went into my stash last night to make one of my favourite comfort food side dishes. I call it "Pouch Potatoes."

The ingredients can vary, but my staples are potatoes, onions, green peppers and herbs. Start with a large rectangle of aluminum foil. Using a paper towel, spread about one teaspoon of margarine up to about one inch of the edge. Slice potatoes (enough for two servings) and place them on the foil. Top with sliced onions and green peppers. Sprinkle with salt, pepper and herbs. I like Rosemary, Thyme, Basil and Sage, but you can use whatever you like. Pull the foil up and seal the edges by folding them over several times. This makes a cooking pouch that should not leak. I sometimes use a second piece of foil to double the pouch, especially when I am going to cook the potatoes in my wood stove. I don't want any grease to leak onto the bricks.

I cook my "Pouch Potatoes" in two ways. If we are barbecuing, I put them on the grill for about half an hour, turning them several times to brown on both sides. If I have my wood stove going, I cook them inside near the front after the wood burns down to coals. Either way, they make a tasty side dish for meat, fish or chicken. Give them a try. They're so easy they almost cook themselves. -- Margy