Campfire Potatoes and Chorizo
Campfire Potatoes and Chorizo
Campfire Potatoes and Chorizo

Campfire Potatoes and Chorizo

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Prep Time

10 minutes
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Cook Time

30 minutes
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  • 1.5 lb EarthFresh Red Baby Potatoes
  • 2 ears of corn, shucked and cut into 2-inch pieces
  • 1 red onion, peeled and quartered
  • ½ lb green beans, ends trimmed
  • 2 tbsp olive oil, reserve half
  • ½ lb chorizo sausage, sliced into 1-inch pieces
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp fresh parsley, chopped


Wash and dry potatoes, then cut into halves. Lightly brush the potatoes, corn, red onions and green beans with 1 tbsp olive oil, and place onto a grill over a campfire. Cook until desired grill marks are achieved, about 2-3 minutes.

Lay out a large piece of tin foil. In the middle, add potatoes, corn, red onions, green beans and chorizo sausage. Drizzle with remaining olive oil and season with salt and pepper.

Fold the tin foil over the ingredients to form a square. Seal edges well and place on grill over campfire. Cook for 40-50 minutes, or until potatoes are fork tender.

Remove foil packet from the grill and open carefully. Divide into 6 servings and garnish with fresh parsley. Enjoy!


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