When the grill grate is already busy with fish, burgers, or sausages, Foil Packet Lemon-Basil Baby Potatoes gives you a warm, tender, bright, herby side without adding another pan to scrub. Sealed in foil, the potatoes steam and brown together, keeping cleanup minimal and fitting neatly into a simple campfire dinner setup.
Best Camping Situations
- Serve these potatoes beside grilled chicken, brats, fish, or veggie skewers when you want a steady side dish that can cook off to the edge of the heat.
- Use them on nights when the camp table is crowded and you would rather open a foil packet than manage multiple skillets.
- Make smaller packets for mixed groups so each packet can be pulled from the fire or grill as the potatoes reach the texture you like.
Prep Ahead Suggestions
For easier packing, wash and dry the baby potatoes at home, then keep them in a breathable bag or container until dinner. If you plan to cut them before the trip, chill them well and pack them in a sealed container so they stay clean and ready for assembly at camp. The lemon and basil can be packed separately to keep the herbs from getting bruised and the citrus from softening the potatoes too early. You can also tear off foil sheets at home and stack them flat in your camp kitchen bin, which saves time when everyone is hungry.
Camp Equipment Notes
This foil packet camping recipe works best with heavy-duty foil or a double layer of regular foil, especially if the packet will sit near coals. A grill grate gives you more control than placing packets directly in the fire, but either setup can work if you rotate the packet and keep it away from aggressive flames. Long tongs are helpful for turning and moving the packet, and a rimmed plate or cutting board gives you a clean place to open it after dinner. During cleanup, let the foil cool, scrape any stuck bits into your trash bag, and pack out the used foil.
Storage and Leftovers
These potatoes are best eaten hot, while the edges are still slightly crisp and the lemon smells fresh. If leftovers happen, cool them quickly, move them to a sealed container, and keep them in the cooler. They can be reheated in a skillet, tucked back into foil near gentle heat, or added to a breakfast hash the next morning. Avoid leaving opened packets sitting around camp, since warm potatoes lose texture and attract unwanted visitors.
Before You Make Foil Packet Lemon-Basil Baby Potatoes
How do I keep Foil Packet Lemon-Basil Baby Potatoes from burning over the campfire?
Use a steady bed of coals instead of tall flames, and set the packet on a grill grate or just off the hottest part of the fire. Turn it every so often with tongs so one side does not sit against direct heat the whole time. If the potatoes are small or cut thin, check earlier than you would for larger pieces.
Should the basil go into the foil packet or be added after cooking?
Basil can go in the packet for a softer, more mellow herbal note, but saving a little to add after opening keeps the flavor fresher. At camp, that usually means packing the basil in a small container or wrapped in a barely damp towel in the cooler, then adding it right before serving with the potatoes.
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.