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.
Serves:
Ingredients
- 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
Instructions
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Preheat grill to medium-high, or preheat the oven to 425 degrees F.
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Cut 4 large pieces of foil about 10-inch long.
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In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
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Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes.
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Roll the top and bottom edges to seal them closed.
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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)
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Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes.
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Fold foil back over the potatoes and cook for about 3 to 5 minutes until cheese is melty.
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Top with parsley and red pepper flakes and serve warm.
Nutrition
- 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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