Backpacker

32 10.2017trail chefskills32Erdäpfelsalat (Austrian Potato Salad)``````Ditch the mayo for tangy, backpacker-friendly potato salad.Serves 3 to 4``````1 lb. Yukon Gold potatoes2 tsp. sugar4 cups waterbouillon cube, beef or vegetable fl avored(enough for 2 cups broth)¼ cup onion fl akes3 Tbsp. olive oil2 Tbsp. apple cider vinegar1 tsp. ground mustard1 Tbsp. dried chivessalt and pepper, to taste``````AT HOME­ Combine oil and vinegar in a sealed container.Pack other ingredients separately.``````IN CAMP­ Cut potatoes in half lengthwise and cut into ¼-inch slices. Combine potatoes, sugar, water, bouillon cube, andonion fl akes in a covered pot and bring to a boil. Reduce heatto low and simmer until potatoes are tender, 10 to 15 minutes.Drain potatoes and onion fl akes, reserving ¼ cup of thecooking liquid. Mix oil, vinegar, and ground mustard intoreserved liquid. When potatoes have cooled, add liquidmixture and stir to combine. Garnish with chives.``````Parmesan Bacon Hasse lback Potatoes``````Fancy up a simple baked potato with little extra effort.Serves 2``````2 large Yukon Gold potatoes2 Tbsp. olive oil2 Tbsp. Parmesan cheese, grated2 Tbsp. bacon bitssalt and pepper, to taste``````AT HOME­ Wrap potatoes in aluminum foil. Pack cheese andbacon in one zip-top bag. Pack other ingredients separately.``````IN CAMP­ Make a series of slices across thepotato about 1/8 inch apart, leaving about ¼inch uncut at the bottom. Drizzle 1 Tbsp. oilover each potato and sprinkle salt andpepper over the top and betweenslices. Wrap tightly in foil andcook over coals, rotatingevery 5 minutes until tender(about 30 minutes). Topwith Parmesan andbacon bits, then serve.``````The Real DealThey might be heavy, but you can’t beat real potatoes for short trips and car camps. Use these recipes to gatherthe crew around the campfi re long before the marshmallows come out.The best way to get in your vitamin A? Dessert.Serves 3 to 41 small sweet potato3 Tbsp. maple syrup2 Tbsp. coconut oil2 Tbsp. water1 egg3 Tbsp. cocoa powder2 Tbsp. all-purpose fl our¼ tsp. cinnamonPinch saltAT HOME­Wrap sweet potato in foil. Mix maple syrup andcoconut oil in a leakproof container, and pack the egg in apaper towel-padded container or crack into a zip-top bag(freeze, double-bag, and use on the fi rst night). Mix fl our, cocoapowder, cinnamon, and salt together in a separate container.Pack other ingredients separately.IN CAMP­ Cook sweet potato over hot coals until very soft ,rotating every 5 minutes for about 30 minutes.In a bowl, mix maple syrup, coconut oil, water, and egg.Scoop potato fl esh from skin and mash with wet ingredients.Add remaining ingredients and stir until batter is lumpy.Heat a small nonstick skillet over medium heat on a stove.Add batter, cover, and reduce heat to medium-low. Cover untilcooked through, about 15 minutes. Remove from heat, let cool,and serve.PHOTOS BY NICK COTE