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Campfire Hasselback Potatoes with Onion Jam and Gorgonzola Butter

Campfire Hasselback Potatoes with Onion Jam and Gorgonzola Butter

With a crispy texture and flavorful toppings like sweet onion jam and Gorgonzola butter (packed ahead in Mason jars for speedy service), these smoky baby potatoes are sure to delight your senses more than instant mashed potatoes.

The school year is coming to an end, which means it’s time to get outside, go camping and dine al fresco.

To experience the great outdoors, I will happily sacrifice my bed to sleep in a tent, but I refuse to surrender to boiling water dumped into foil-lined bags. With a crispy texture and flavorful toppings like sweet onion jam and Gorgonzola butter (packed ahead in Mason jars for speedy service), these smoky baby potatoes are sure to delight your senses more than instant mashed potatoes.

Campfire Hasselback Potatoes with Onion Jam and Gorgonzola Butter 

Serves | 6 |

Onion Jam

  • 2 large sweet onions, finely chopped
  • 1 tsp kosher salt
  • 2 Tbsp olive oil
  • 1 Tbsp salted butter
  • ¼ cup balsamic vinegar
  • ¼ cup granulated sugar
  • 1 lemon, zested and juiced

Gorgonzola Butter

  • ½ cup (1 stick) salted butter, room temperature
  • 2 ounces Gorgonzola, crumbled

Potatoes

  • 1½ lbs small baby yellow potatoes
  • 2 Tbsp olive oil
  • 1 tsp kosher salt

| Preparation – Onion Jam | In a medium saucepan, add onions, salt, oil and butter; increase heat to medium and cook onions until soft, about 10 minutes. Add balsamic vinegar, sugar and lemon zest and juice; continue to cook for about 15 minutes over medium heat until liquids have reduced and thickened. Transfer to an 8-ounce Mason jar and refrigerate.

| Preparation – Gorgonzola Butter | In the bowl of a stand mixer fitted with the paddle attachment, add butter and cheese; mix until butter and cheese crumbles are evenly combined. Transfer to a 4-ounce Mason jar and refrigerate.

| Preparation – Potatoes | Start the coals or campfire wood. Place a potato on a cutting board parallel between two chopsticks; thinly slice potato until chopsticks stop you from cutting the potato all the way through. Repeat, cutting slices as thin as possible, from one end to the other; repeat with remaining potatoes. Transfer sliced potatoes to a large cast-iron skillet; drizzle with olive oil and season with salt. Cover skillet with a lid or foil and place on grill. Roast potatoes, tossing from time to time until tender on the inside and crispy on the outside.

| To serve | Spoon Gorgonzola butter over each potato, followed by onion jam.

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Gaby is a private chef, culinary instructor, school lunch activist and contributing columnist for Feast’s Healthy Appetite. She’s eager to use sustainable local food as a vehicle for sharing people’s stories and cultures.

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