Camp cooking rewards simple moves that do two jobs at once—heat the food gently and keep the mess contained. Foil packets do exactly that, turning a patch of coals or a quiet corner of the grill grate into a small steam oven while you focus on the rest of dinner. Foil Packet Lemon-Basil Baby Potatoes lean into that camp-friendly trick with minimal fuss and easy cleanup.
Seal halved baby potatoes with olive oil, lemon, and torn basil, then let the packet do its thing. As it warms, the citrus perfumes the foil and the basil turns sweet and herbal. The potatoes finish tender and glossy, with a few browned spots where they’ve met the hot metal. A final pinch of salt and quick squeeze of lemon right before serving keeps everything bright.
These potatoes fit almost any campsite lineup—next to grilled fish, burgers, or sausages, or alongside a simple bean-and-veg skillet when you’re keeping it vegetarian. Make individual packets if you’re juggling different tastes, or go with one larger bundle for the table; either way, cleanup stays quick and your cookware stays out of the smoke.
Foil Packet Lemon-Basil Baby Potatoes
Equipment
- Heavy-duty foil
- Tongs
- Knife
Ingredients
- 1 pound baby potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh basil chopped
- 1/2 teaspoon kosher salt
Instructions
- Toss potatoes with olive oil, lemon zest, salt, and half the basil.
- Spread on a double layer of foil and seal tightly.
- Place packet on hot coals for 18–20 minutes, flipping once, until potatoes are tender and golden.
- Open foil and sprinkle with remaining fresh basil to serve.