These Rosemary & Thyme Potatoes in Foil Packets were an accidental recipe that happened when we were at the lake! I had extra potatoes leftover from my Shrimp & Potatoes in Foil and knew my son wouldn't touch anything with shrimp in it. I threw these together and voila! A delicious new camping recipe was born!
If I had to pick a favourite carb, potatoes would win, hands down. And potatoes in foil packets while camping? Double win.
I'm sure it's because of my Slavic roots – we make perogies, we drown new potatoes in dill and cream ( check out my Ukrainian Style Creamed Dill Potatoes recipe for that!) and generally love ourselves a good potato recipe.
This actually DID come about because Mike and I indulged in those amazing Lemon Garlic Dill Shrimp & Potatoes in Foil Packets and had leftover potatoes. My kids are total weirdos and don't eat seafood much to my chagrin and it's actually taken me years to get Mike to even eat shrimp.
They are all a work in seafood progress, my friends.
These rosemary & thyme potatoes in foil packets were scarfed up SO fast by both kids. My daughter of course, picked off the rosemary and thyme (I just can't win) and my son ate them as-is. You can make them on the campfire, BBQ or even the oven if you like! Using tin foil makes everything such an easy clean-up as well!
- 1 lb of red potatoes
- 1/4 cup olive oil/canola oil
- 3-4 sprigs of fresh Thyme
- 2 tbsp fresh rosemary leaves
- sea salt and pepper to taste
Toss together all ingredients.
Lay two layers of tinfoil over each other.
Place the potatoes in the middle of the tin foil in a long mound.
Bring the tinfoil together and seal/
Cook for 30-40 minutes on the campfire or BBQ, shaking occasionally.
Cook until the potatoes are fork tender. Serve and enjoy!
You can customize these potatoes easily! I love rosemary so you will usually catch me adding more!