BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Roasted Potatoes

(Serves 8)

Ingredients:

3/4 cup Breadcrumbs
1/4 cup Finely Grated Romano Cheese
1 tablespoon Chopped Parsley
1/2 teaspoon Dried Oregano
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Paprika
1 clove Garlic, minced
1 tablespoon Olive Oil
24 small Red Potatoes (about 3 pounds) or 4 medium Yukon Gold Potatoes (cut into quarters or eighths)

Directions:

1. Combine first 8 ingredients in a medium bowl; set aside.
2. Combine oil and potatoes in a large zip-lock bag; seal bag and shake potatoes with oil to coat.
3. Toss potatoes in breadcrumb mixture.
4. Place potatoes in a preheated, oiled Dutch Oven.
5. Bake at approximately 400 degrees (8 bottom and 8-10 top briquettes) for approximately 50 minutes or until tender - stir occasionally.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee