Foil Packet Greek Potatoes with Lemon & Oregano
Tender Yukon gold potatoes roasted in a foil packet with zesty lemon, garlic, and oregano for a Greek-inspired, no-mess camp side dish.
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.
Notes
Prep potatoes at home and store in a zipper bag for quick assembly. To protect from burning, double-wrap foil and avoid placing directly in high flames.