Grand-Father's Potatoes [barbecue or camp fire]
Comments: These can also be barbecued in hot charcoals, or fried into frypan at breakfast using less of each ingredient and mixing everything together.
  • 10 to 12 potatoes, scraped then sliced
  • 2 onions, chopped
  • 2 sweet red and/or green pepper, membranes removed and seeded, chopped
  • Garlic powder, to taste
  • Salt and pepper, to taste
  • 1 or 2 sweet potatoes, scraped then sliced [optional]
  • Butter or margarine
  • Onto a large sheet al foil, doubled for more resistance, lay some potato slices side-by-side, into one layer.
  • Top potato slices all over with part of chopped onion and sweet peppers; sprinkle all over with garlic powder, salt and pepper.
  • If desired, top with a few sweet potato slices
  • Repeat layers 2 or 3 times, using all potato slices.
  • Top all over with small pieces butter or margarine.
  • Cover with al foil; seal al foil all around.
  • Transfer bundle in the middle of a circle of hot charcoals.
  • Cook turning bundle often to prevent potatoes from burning, for 60 to 90 minutes.