The Wyld Honeys put together another Camp Recipe that’ll have your camping crew asking for seconds in no time. Watch their latest episode and check out the Camp Recipe below for a step-by-step. Take a look at a few of their other Camp Recipes like French Onion Soup Grilled Cheese and Shrimp Summer Rolls and the ComplEAT Cook Set they use for each mouth-watering meal.
Ingredients:
BBQ Potatoes (serves 6)
- 2 lbs. red or yellow baby potatoes
- ¼ cup vegetable oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. ground pepper
Hot Honey Ranch
- 1 cup sour cream
- ⅓ cup honey
- ¼ cup chile crisp oil
- 1 (1 oz.) package ranch seasoning
- ¼ cup fresh dill, chopped
- 1 tsp. red pepper flakes
- Salt and pepper to taste
Method:
Step 1
Cook the potatoes:
Boil potatoes until fork tender, about 12-15 minutes. Dry thoroughly and let cool slightly. Add the remaining ingredients to a small bowl and whisk until combined. Smash potatoes on a cutting board, brush with oil mixture on both sides, then fry in a skillet set over medium heat until crisp, about 5 minutes per side.
Step 2
Make the hot honey ranch:
Combine all ingredients in a bowl. Taste and adjust for salt and pepper.
Step 3
Assemble:
Spread half of the hot honey ranch on a cutting board or serving plate. Pile the smashed potatoes on top, then drizzle with the remaining ranch to serve.
Watermelon and Tomato Salad (serves 6-8)
Ingredients:
- 1 pint cherry tomatoes, halved
- 1 small seedless watermelon, cubed
- ¼ cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 cup feta cheese, crumbled
- ¼ cup basil, chopped
- Salt and pepper to taste
Method:
Step 1
Combine tomatoes and watermelon in a large bowl.
Step 2
Drizzle with olive oil and vinegar, then top with feta cheese and chopped basil. Add salt and pepper to taste.
