There’s something satisfying about building dinner in a square of foil while the fire settles into a steady bed of coals. Foil Packet Greek Potatoes with Lemon & Oregano are the kind of campsite side dish that smells like a Mediterranean taverna the moment the packet starts to hiss—bright lemon, warm oregano, and garlic mingling with buttery Yukon gold potatoes.
This cooking method is a camp cook’s best friend: tuck everything into a tight packet, set it on the grill grate or nestle it near the coals, and let the heat do the work while you focus on the main. The potatoes steam-roast in their own juices, coming out tender with lightly browned edges if you give them a few minutes over higher heat at the end.
They play well with just about anything you’ve got on the grate—kebabs, sausages, simple fish, or a skillet of chickpeas—and cleanup is basically folding up the foil and tossing it. If you’re trying to keep your cooler organized, you can prep the packet ahead at home, then cook it at camp when hunger hits after a long day on the trail.
Foil Packet Greek Potatoes with Lemon & Oregano
Equipment
- Heavy-duty foil
- Knife
- Cutting board
- Tongs
Ingredients
- 1.5 pounds Yukon gold potatoes cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 large lemon zested and juiced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Place cut potatoes in the center of a large sheet of heavy-duty foil.
- Drizzle with olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and black pepper. Toss to coat evenly.
- Fold foil into a tightly sealed packet, folding all edges to prevent leaks.
- Place packet directly on hot campfire coals or grill grates. Cook for 25-30 minutes, turning once halfway, until potatoes are fork-tender and golden.
- Open carefully (steam will release), garnish with chopped parsley, and serve.