Campfire Potatoes Recipe

Campfire Potatoes Recipe

How To Make Campfire Potatoes

Savor a cheesy dish with these easy campfire potatoes tossed in olive oil and oregano, then grilled with Parmesan and mozzarella.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2lbsmini Yukon gold potatoes,quartered
  • 2tbspextra virgin olive oil
  • 1tspgarlic powder
  • 1tsporegano,dried
  • kosher salt
  • freshly ground black pepper
  • 2cupsshredded mozzarella
  • 1cupParmesan,freshly grated
  • fresh parsley,chopped, for garnish
  • red pepper flakes,crushed, for garnish


  1. Preheat grill to medium-high, or preheat the oven to 425 degrees F.

  2. Cut 4 large pieces of foil about 10-inch long.

  3. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.

  4. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes.

  5. Roll the top and bottom edges to seal them closed.

  6. Place foil packets on the grill and cook for 10 to 15 minutes until just cooked through. (Or transfer to the oven and bake about 15 minutes)

  7. Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes.

  8. Fold foil back over the potatoes and cook for about 3 to 5 minutes until cheese is melty.

  9. Top with parsley and red pepper flakes and serve warm.


  • Calories: 554.91kcal
  • Fat: 29.15g
  • Saturated Fat: 14.48g
  • Monounsaturated Fat: 11.42g
  • Polyunsaturated Fat: 1.47g
  • Carbohydrates: 43.62g
  • Fiber: 5.52g
  • Sugar: 2.71g
  • Protein: 30.64g
  • Cholesterol: 69.52mg
  • Sodium: 878.97mg
  • Calcium: 763.74mg
  • Potassium: 1075.26mg
  • Iron: 2.79mg
  • Vitamin A: 191.47µg
  • Vitamin C: 49.05mg
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