Campfire Potatoes Recipe

Introduction

Campfire Potatoes are a simple, flavorful side dish perfect for outdoor cooking or even oven baking. Tender Yukon Gold potatoes are seasoned, cooked in foil packets, and finished with gooey melted cheese for a satisfying treat.

Ingredients

• 2 lb. mini Yukon Gold potatoes, quartered
• 2 tbsp. extra-virgin olive oil
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 cups shredded mozzarella
• 1 cup freshly grated Parmesan
• Chopped fresh parsley, for garnish
• Crushed red pepper flakes, for garnish

Instructions

1. Step 1: Preheat the grill to medium-high heat, or set your oven to 425ºF (220ºC).
2. Step 2: Cut four large pieces of foil, about 10 inches long each, and spray them lightly with nonstick cooking spray.
3. Step 3: In a large bowl, toss the quartered potatoes with olive oil, garlic powder, dried oregano, and season well with kosher salt and freshly ground black pepper.
4. Step 4: Divide the potatoes evenly among the foil pieces. Fold and seal the foil packets by folding the edges crosswise and rolling the top and bottom edges tightly.
5. Step 5: Place the foil packets on the grill and cook for 10 minutes. Flip the packets and cook for an additional 10 minutes. If using the oven, bake the packets for 20 minutes.
6. Step 6: Carefully unwrap the foil packets and sprinkle shredded mozzarella and grated Parmesan evenly over the potatoes. Fold the foil back over and return to the heat for 3 to 5 minutes until the cheese is melted and bubbly.
7. Step 7: Remove from heat, garnish with chopped fresh parsley and crushed red pepper flakes, and serve warm.

Tips & Variations

• For extra flavor, add chopped onions or bell peppers to the potato mix before cooking.
• Swap mozzarella for cheddar or Monterey Jack for a different cheese twist.
• Use sweet potatoes instead of Yukon Golds for a sweeter, nutrient-rich alternative.
• If camping, wrap packets securely to avoid any leaks while cooking over an open fire.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through and the cheese is melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make campfire potatoes ahead of time?

Yes, you can prepare the foil packets in advance and keep them refrigerated until ready to cook. Just add the cheese at the end of cooking.

What if I don’t have a grill?

No problem — these potatoes cook beautifully in a 425ºF oven for about 20 minutes and the cheese addition for a few minutes after.

Campfire Potatoes Recipe

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★★★★★

4.6 from 125 reviews

This Campfire Potatoes recipe features tender, flavorful Yukon Gold potatoes tossed with garlic and oregano, cooked in foil packets over a grill or baked in the oven, then topped with melted mozzarella and Parmesan cheeses. It’s an easy, comforting side dish with a smoky twist that’s perfect for outdoor gatherings or a cozy meal at home.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb. mini Yukon Gold potatoes, quartered
• 2 tbsp. extra-virgin olive oil
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Cheese Topping

• 2 cups shredded mozzarella
• 1 cup freshly grated Parmesan

Garnish

• Chopped fresh parsley, for garnish
• Crushed red pepper flakes, for garnish

Instructions

1. Preheat the grill or oven: Set your grill to medium-high heat or preheat your oven to 425ºF to prepare for cooking the potatoes.
2. Prepare foil packets: Cut four large pieces of aluminum foil about 10 inches long and spray each with nonstick cooking spray to prevent sticking.
3. Toss potatoes with seasoning: In a large bowl, combine the quartered Yukon Gold potatoes with olive oil, garlic powder, dried oregano, kosher salt, and freshly ground black pepper, stirring to coat evenly.
4. Assemble packets: Divide the seasoned potatoes evenly among the prepared foil pieces, then fold the foil packets tightly crosswise to fully enclose the potatoes. Roll the edges securely to seal the packets and prevent steam from escaping.
5. Cook the potatoes: Place the foil packets on the preheated grill and cook for 10 minutes, then carefully flip each packet and cook for another 10 minutes. If using an oven, bake the packets directly on a baking sheet for 20 minutes.
6. Add cheese and finish cooking: Carefully unwrap the foil packets and sprinkle shredded mozzarella and grated Parmesan cheese on top of the potatoes. Fold the foil back over and cook for an additional 3 to 5 minutes until the cheese has melted.
7. Garnish and serve: Open the foil packets, top the cheesy potatoes with chopped fresh parsley and crushed red pepper flakes, then serve warm.

Notes

• You can substitute Yukon Gold potatoes with baby red potatoes or fingerlings if desired.
• For extra smoky flavor, add a sprinkle of smoked paprika to the potato seasoning.
• If cooking over an open campfire, place the foil packets on hot coals or a grill grate and monitor carefully to avoid burning.
• To make this dish vegetarian, ensure your Parmesan cheese is vegetarian-friendly or substitute with a vegetarian hard cheese.
• Leftovers can be refrigerated in the foil packets and reheated in the oven or on the grill.

Keywords: Campfire potatoes, grilled potatoes, foil packet potatoes, cheesy potatoes, summer side dish, easy grilled side, outdoor cooking, mozzarella potatoes, Parmesan potatoes