Campfire Spiced Potatoes in a Long Handled Wok
Gather around the campfire for a rustic twist on spiced potatoes! This Campfire Spiced Potatoes Long Handled Wok recipe beautifully combines tender potatoes and juicy tomatoes, infused with the warmth of red chilies and earthy cumin. Perfectly suited for pairing with flatbreads, a splash of lemon zest adds a refreshing finish to this easy, one-pot dish. Embrace the outdoors with unforgettable flavors!
ingredients
- 2 medium potatoes, peeled and sliced into 1/2-inch rounds
- 3 large tomatoes, sliced into 1/2-inch thick rounds
- 2 whole red chilies, chopped
- 1/2 teaspoon cumin seeds
- Salt, to taste
- 1 tablespoon vegetable oil
steps
- 1.
Set up your campfire, ensuring the flames are controllable and steady.
- 2.
Heat the vegetable oil in the Long Handled Wok over the fire until it shimmers.
- 3.
Add the chopped red chilies, allowing them to crackle and infuse the oil with their heat.
- 4.
Toss in the cumin seeds, letting them pop and release their rich aroma.
- 5.
Gently combine the sliced tomatoes and potatoes in the wok, seasoning with salt to taste.
- 6.
Stir to coat everything well, allowing the mixture to unite without adding water.
- 7.
Cover the wok with a lid or heat-resistant covering, cooking until the potatoes are fork-tender, stirring occasionally to avoid sticking.
- 8.
Once done, drizzle fresh lemon juice over the potatoes for a zesty finish before serving.
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