Camp Potatoes

• 2 Tablespoons Dried Parsley
• 2 teaspoons Onion Powder
• 2 teaspoons Garlic Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Dill
• 1 teaspoon Cayenne Pepper
• 1-1/2 teaspoon Kosher Salt
• 2 pounds Baby Gold Potatoes
• 4 Tablespoons Olive Oil

1. Note: You will also need tinfoil to grill the potatoes.
2. Mix parsley, onion powder, garlic powder, thyme, dill, cayenne pepper, and kosher salt in a small bowl.
3. Dice potatoes into large even chunks. Divide potatoes amongst sheets of tinfoil (one sheet per serving), large enough to cover the top and sides. Sprinkle about 1 tablespoon of the dried seasoning onto each portion of potatoes. Drizzle each with 1 tablespoon of olive oil.
4. Fold tinfoil over the top of potatoes and tuck in the ends to form a foil packet. Grill over medium-high heat for about 30 minutes.
5. These can also be made in the oven. Instead of using tinfoil, preheat the oven to 375u0b0F and place the potatoes on a baking sheet. Follow instructions above but roast the potatoes in the oven for about 25-30 minutes, or until fork tender.
6. These can also be made the traditional way, in tinfoil, over a campfire!

parsley, onion powder, garlic, thyme, dill, cayenne pepper, kosher salt, potatoes, olive oil

Taken from tastykitchen.com/recipes/sidedishes/camp-potatoes/ (may not work)