Foil Potatoes

Foil Potatoes


(2 votes) 4 2

This recipe is one my mother used to make when we were growing up. It works great on the grill or even the oven, but the best way to make them is in a campfire! It adds that unique smoky flavor. It's a great way to use some leftovers too.

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Pittsburgh, PA

Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

5 servings


  • 5 Yukon Gold potatoes
  • 1/2 stick butter
  • 2 tsp. olive oil
  • 1 carrot, cut in rings or sliced thinly
  • 1/2 yellow onion, chopped or sliced
  • 1 Tbs. garlic, minced
  • 1/2 each red and green pepper, sliced
  • 1 Tbs. basil flakes
  • 2 tsp. oregano

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Tear off two pieces of aluminum foil and place one piece on top of the other. The pieces should be AT LEAST 1 foot long. All ingredients will be wrapped in them.  Drizzle half the oil on to the foil. Add half of each ingredient then repeat the process stacking the ingredients. Once done, fold the foil over to make a tight seal. Substitute any vegetables you like. Bake at 350 degrees for about 30 minutes or grill for about 30 minutes on the heat and 15 minutes over indirect heat to finish. If you've done it right, you'll have some lightly browned and crunchy potatoes on the bottom. Just be careful opening the foil, there will be a lot of wonderful smelling steam. Scoop potatoes and butter sauce into a bowl and throw out foil.

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