Camp Potatoes

Name: Camp Potatoes
Ingredients: 2 Tablespoons Dried Parsley; 2 teaspoons Onion Powder; 2 teaspoons Garlic Powder; 1 teaspoon Dried Thyme; 1 teaspoon Dried Dill; 1 teaspoon Cayenne Pepper; 1-1/2 teaspoon Kosher Salt; 2 pounds Baby Gold Potatoes; 4 Tablespoons Olive Oil

9 ingredients

6 steps

Ingredients

2 Tablespoons Dried Parsley
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Dried Thyme
1 teaspoon Dried Dill
1 teaspoon Cayenne Pepper
1-1/2 teaspoon Kosher Salt
2 pounds Baby Gold Potatoes
4 Tablespoons Olive Oil

Directions

1

Note: You will also need tinfoil to grill the potatoes.
2

Mix parsley, onion powder, garlic powder, thyme, dill, cayenne pepper, and kosher salt in a small bowl.
3

Dice potatoes into large even chunks. Divide potatoes amongst sheets of tinfoil (one sheet per serving), large enough to cover the top and sides. Sprinkle about 1 tablespoon of the dried seasoning onto each portion of potatoes. Drizzle each with 1 tablespoon of olive oil.
4

Fold tinfoil over the top of potatoes and tuck in the ends to form a foil packet. Grill over medium-high heat for about 30 minutes.
5

These can also be made in the oven. Instead of using tinfoil, preheat the oven to 375°F and place the potatoes on a baking sheet. Follow instructions above but roast the potatoes in the oven for about 25-30 minutes, or until fork tender.
6

These can also be made the traditional way, in tinfoil, over a campfire!