Campfire Potatoes

By • May 21, 2013 • 2 Comments

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Author Notes: This camping-friendly method will reward you with the irresistible aroma of garlic and herbs – just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam.Adam Rapoport

Serves 6

  • 16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
  • 3 tablespoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 6 unpeeled large garlic cloves, smashed
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
  1. Place potatoes in a large saucepan. Add salt and enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same saucepan. Add all remaining ingredients to potatoes; toss to coat. Let cool.
  2. Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets. (Can be made 2 hours ahead. Let stand at room temperature.)
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes.
  4. Transfer packets to plates. Pierce foil with a fork to release steam. Open packets carefully (hot steam will escape).
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10 months ago little.anomaly

Is there any way these could be made further ahead (12-24 hrs) and stored in a cooler and recooked over the fire? They see perfect for a camping trip.

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over 1 year ago mja

I do the same thing except I place it in the oven. I have not tried using thyme with potatoes so I will give it a try. I steam my potatoes for 15 minutes rather than boiling them. Will definitely try this for our next camping-road trip. With 3 children in tow, I've learned in the last couple of years to pre-make things ahead of time for ease.