Campfire Potatoes Recipe
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.
- 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
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
- Preheat the grill or oven: Set your grill to medium-high heat or preheat your oven to 425ºF to prepare for cooking the potatoes.
- Prepare foil packets: Cut four large pieces of aluminum foil about 10 inches long and spray each with nonstick cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/campfire-potatoes-recipe/
