Salamandre Wine Cellars
  • Our Wines
  • Events
  • About Us
    • The Winemaker
    • Why Salamanders?
    • Where Can I Find Salamandre Wine?
  • Writings
    • Newsletters
    • Winemaker's Notes
    • Archive

ACME Stuffed Potatoes

Slice fist-sized red potatoes into quarters.

Wrap loosely in aluminum foil. Now comes the good part.

Option #1: Into the inner cavity, lay strips of Ortega chili, sprinkles of black olive, and slices of sharp white cheese (you choose--you can't go wrong), then dribble the package with olive oil.

Option #2: Put a generous slice of cheese, salt and pepper, a slice of onion into the middle, a small sprig of rosemary between the potato and the foil, and baste with a generous tablespoon of olive oil

After doing the inner fixings, fold up the potatoes and seal up the foil. Place the potatoes among the coals at the edge of your fire. These take about a half hour, depending upon the size of your potatoes and your desire for crispness. Check it out. It's a nice companion to the smoked trout.

Serve with whatever Salamandre you can reach.

Back to Recipes

NEXT EVENT  |  FOR FUN  |  CONTACT
(831) 685-0321
newt@cruzio.com
108 Don Carlos Dr.
Aptos, CA 95003

Copyright 2015 Salamandre Wine Cellars
Site Created by Alexa Shoemaker Design