Campfire Potato Skewers & Horseradish Dip Recipe
Looking for easy camping recipes? Try these easy campfire horseradish potato skewers recipe! You can cook them in the oven, on a barbecue, or in the ashes. With the addition of a protein, campfire potatoes cooked in foil go from easy side dish to major course in no time. What about some bacon or chicken? This Creamy Horseradish Sauce is easy to make and goes great with all of your favorite foods. Wonderful as a spread on roast beef sandwiches or in your preferred recipes for prime rib or beef tenderloin. Keep it in the fridge for a taste boost in countless meals! Music License Granted by Epidemic Sound Horseradish Potato Skewers Ingredients Potatoes 1 (24 oz) bag baby yellow potatoes 0.5 oz fresh tarragon 2 tablespoons canola oil ½ teaspoon kosher salt ¼ teaspoon pepper 8 (6-inch) wooden skewers Horseradish Sauce Potato Steps Start a campfire and let it burn down to coals. Halve potatoes; chop tarragon (3 tablespoons). Boil Potatoes until slighty soft. Place potatoes in a small dutch oven after cutting into halves. Line bottom with foil paper Let cook until soft. Let them cool 2 minutes, then drain if needed. Add oil, salt, and pepper; stir gently until evenly coated. Thread 4–5 potatoes onto each skewer. Grill skewers 8–10 minutes, turning often, until potatoes are hot and slightly charred Horseradish Sauce Steps 1/2 cup heavy cream 1/2 cup crème fraîche or sour cream 1/2 cup store-bought or homemade preserved horseradish 2 tablespoons minced chives 1 tablespoon freshly squeezed lemon juice Kosher salt Freshly ground black pepper In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks. Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.