Utah Campfire Skillet Potatoes on Arteflame

Introduction

These Park City-style skillet potatoes are crispy on the outside, tender on the inside, and infused with aromatic butter, garlic, and fresh herbs — all grilled to perfection on the flat top of the Arteflame grill. This recipe celebrates the simplicity of campfire cooking in the beautiful Utah outdoors by using the unbeatable heat control of the Arteflame grill. Let's dive into making these skillet-style potatoes with maximum flavor and irresistible texture.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• Salt and freshly cracked black pepper, to taste
• 1/2 tsp smoked paprika (optional for depth of flavor)
• 1 small red onion, thinly sliced (optional)
• Chopped parsley, for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center grill bowl.
2. Stack a few pieces of dry firewood over the oiled napkins.
3. Light the paper and allow the fire to build. In about 20 minutes, the flat cooktop will be hot and ready to cook.

Step 2: Prep the Potatoes

1. While the grill is heating, slice your Yukon Gold potatoes thinly (no thicker than 1/4 inch) for even cooking.
2. Mince the garlic and chop the herbs for later use.

Step 3: Melt the Butter on the Cooktop

1. Once the Arteflame flat top reaches medium-high heat near the center ring, add 4 tablespoons of butter directly to the flat cooktop.
2. Let it melt fully, then add the garlic and herbs to infuse the butter for about 30 seconds — do not let the garlic burn.

Step 4: Cook the Potatoes

1. Immediately spread the sliced potatoes over the buttery herb mixture in a single layer, working in batches if needed.
2. Season generously with salt, pepper, and optional smoked paprika. Add the sliced red onions now if using.
3. Let the potatoes sear undisturbed for 4-5 minutes on one side until they crisp up and have a golden brown crust.
4. Flip using a grill spatula and cook another 4-5 minutes until tender inside and crisp outside.

Step 5: Final Butter Finish and Garnish

1. Move the potatoes to the outer, slightly cooler edge of the cooktop to avoid overcooking.
2. Add the remaining 2 tablespoons of butter and stir gently to coat all the potatoes.
3. Garnish with fresh parsley before serving.

Tips

• Use Yukon Gold or red potatoes for the creamiest interior and crispiest exterior.
• Cooking close to the hot center of the Arteflame cooktop will get you the crispiest crusts.
• Make sure potatoes are evenly sliced to cook uniformly.
• You can grill these potatoes while cooking protein in the center grill grate for ultimate efficiency.
• Don't overcrowd the potatoes — spread in a single layer to get the perfect sear.

Variations

1. Cheesy Utah Potatoes: Sprinkle grated cheddar and a bit of mozzarella on the potatoes in the last 2 minutes of cooking.
2. Southwest Sizzle: Add diced jalapeños, cumin, and taco seasoning for a spicy, smoky twist.
3. Bacon & Chive Delight: Add crispy bacon crumbles and fresh chopped chives right before serving.
4. Garlic-Parmesan Potatoes: Add grated Parmesan and extra chopped garlic in the final butter toss.
5. Smoky Paprika & Sweet Onion: Double the smoked paprika and add thick slices of sweet onion for a deep, smoky campfire flavor.

Best Pairings

• Reverse-seared steak with rosemary butter (start on the center grate, finish on the flat top)
• Grilled sweet corn on the flat top cooktop
• Arteflame-pizza oven garlic bread
• A bold Zinfandel or a bourbon-spiked lemonade

Conclusion

With the Arteflame grill, these Utah Campfire Skillet Potatoes come alive with crispy edges, buttery garlic flavor, and fresh herb aroma — all without a single pot or pan. Cook them alongside steak, salmon, or vegetables and enjoy the ease and flavor of outdoor open-fire grilling.