Grill/Barbecue

Campfire Potatoes

May 21, 2013
Photo by Rocky Luten
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
Ingredients
  • 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
In This Recipe
Directions
  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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Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com.