By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
359 cal · 45 min
Campfire Potatoes
Recipe GLPRd11b3bb06661f5
Tender Yukon Gold potatoes halved and simmered until just cooked through, then tossed with fragrant fresh herbs, garlic, and olive oil. Divided into foil packets with a smashed garlic clove in each, they're sealed and grilled over medium-high heat until sizzling and heated through. Perfect as a campfire side dish or grilled accompaniment to any meal.
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Ingredients
16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
3 tablespoons coarse kosher salt
4 large garlic cloves, unpeeled and smashed
2 tablespoons extra-virgin olive oil
1 teaspoon fresh rosemary leaves, finely chopped
1 teaspoon fresh thyme, chopped
Directions
Place the halved potatoes in a medium saucepan and cover with cold water until they are submerged by about 1 inch.
Sprinkle the coarse kosher salt over the water. Bring the water to a boil over high heat, then reduce to a gentle simmer.
Simmer the potatoes until they are tender when pierced with a fork, about 10 minutes. Drain completely in a colander.
Return the drained potatoes to the saucepan. Add the olive oil, chopped rosemary, and chopped thyme. Toss gently until all potatoes are coated with the oil and herbs. Allow to cool to room temperature.
Cut four 12-inch squares of heavy-duty aluminum foil and place them on a clean work surface. Divide the cooled potato mixture evenly among the four foil squares.
Place one smashed garlic clove on top of the potatoes in each foil packet. Fold the foil edges together and crimp tightly to seal each packet. The packets can be stored at room temperature for up to 2 hours or refrigerated for up to 2 days before grilling.
Preheat your grill to medium-high heat. Once hot, place the sealed foil packets on the grill grates.
Cook the packets for about 15 minutes, turning them occasionally with tongs, until the potatoes are heated through and you hear them sizzling inside the foil.
Using tongs, carefully transfer the hot packets to a serving platter. Pierce the top of each packet with a fork to release the steam, then open the foil carefully (the steam will be very hot). Serve immediately.
Comments
All ingredients are stocked routinely at any Charlotte chain—potatoes, kosher salt, garlic, and olive oil are pantry staples, and fresh rosemary and thyme appear year-round at Harris Teeter, Kroger, and Food Lion for under three dollars combined. The recipe costs roughly $0.50 to $0.70 per serving, driven almost entirely by potato bulk, making it genuinely economical. However, "45 minutes" almost certainly ignores the 15-20 minutes needed to scrub, cut, and prep the potatoes; the actual stovetop or campfire time is faster, but a home cook should expect closer to an hour total. The dish reheats poorly—potatoes dry out—so this is a same-night meal that works well as a weeknight side but demands a full household sitting down together.
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