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Campfire Potatoes
Vegetables & Side Dishes

The quantity you use depends on how many you're cooking for, so I've only listed the ingredients here, no specific amounts. Everything is "to taste!" Cooking methods may vary also; you can bake them in the oven or cook them in a pan over a camp stove or the campfire.

New (small) potatoes, red or Yukon gold - cut in halves
lots of fresh herbs - chopped basil, oregano, thyme
olive oil
salt & pepper to taste
feta cheese, crumbled

Clean and halve potatoes and put them into a gallon-sized Ziploc bag. Drizzle with olive oil generously and seal the bag tightly.


Chop lots of fresh herbs and add them to the potatoes. If you're camping, store the bagged potatoes in the cooler until your fire is ready for cooking.

I put the potatoes into an aluminum foil (disposable) 13x9 pan, spreading them out evenly so that they are in a single layer. Cover them tightly with aluminum foil. We cook on a small propane camp stove when we're sailing/camping, but you could also bake these in a cake pan or a cast iron skillet at 375 in an oven.

Make sure that you check them several times, turning if necessary. If you're camping, make sure that the fire/stove is not too hot or you will have potatoes that are charred on the outside and raw on the inside (don't ask me how I know!). They should take approximately 45 minutes to become tender.

When the potatoes are done, season with salt and pepper to taste and throw the crumbled feta cheese on top for about a minute. Serve hot.