Name: Campfire Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 lb. mini Yukon Gold potatoes, quartered -; 2 tbsp. extra-virgin olive oil -; 1 tsp. garlic powder -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 2 c. shredded mozzarella -; 1 c. freshly grated Parmesan -; Chopped fresh parsley, for garnish -; Crushed red pepper flakes, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Campfire Potatoes

1. 2 lb. mini Yukon Gold potatoes, quartered -

2. 2 tbsp. extra-virgin olive oil -

3. 1 tsp. garlic powder -

4. 1 tsp. dried oregano -

5. Kosher salt -

6. Freshly ground black pepper -

7. 2 c. shredded mozzarella -

8. 1 c. freshly grated Parmesan -

9. Chopped fresh parsley, for garnish -

10. Crushed red pepper flakes, for garnish -

How to cook deliciously - Campfire Potatoes

1. Stage

Preheat the grill to medium-high, or preheat the oven to 425º.

2. Stage

Cut 4 large pieces of foil about 10" long and spray with nonstick cooking spray. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.

3. Stage

Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.

4. Stage

Place foil packets on the grill and cook 10 minutes. Flip and cook 10 minutes more. (Alternately, cook in the oven for 20 minutes.)

5. Stage

Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until cheese is melty, about 3 to 5 minutes.

6. Stage

Top with parsley and red pepper flakes and serve warm.