So what if the kids are back in school and the leaves are falling from the trees and your thoughts are starting to turn toward that Friday night football game? The fact is that summer is not over, and if you are doing things right, there should be a campfire somewhere in your future … a campfire that would be perfect for making some campfire potatoes.

In honor of National Potato Day on Monday (August 19), these Campfire Potatoes are the ultimate side dish for any get-together. The best thing is that they are easy! All you have to do is throw all the ingredients in a foil pack and then cook over a campfire. Voila!

Borrowed from our friends at Delish, the recipe calls for simple ingredients: potatoes (of course!), shredded mozzarella and a slew of seasonings. Plus, you don't have to cook it over a campfire if you don't want to — the oven works just as well.

 

Easy Campfire Potatoes Recipe:

Ingredients:

2 lb.mini Yukon Gold potatoes, quartered
2 tbsp.extra-virgin olive oil
1 tsp.garlic powder
1 tsp.dried oregano
Kosher salt
Freshly ground black pepper
2 c.shredded mozzarella
1 c.freshly grated Parmesan
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish

Directions: Preheat grill to medium-high, or preheat the oven to 425º. Cut 4 large pieces of foil about 10" long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.

Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed. Place foil packets on the grill and cook until just cooked through 10 to 15 minutes. (Or transfer to the oven and bake about 15 minutes.)

Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until cheese is melty, about 3 to 5 minutes. Top with parsley and red pepper flakes and serve warm.