This is a good recipe, but I would definitely use fresh herbs next time. The dried herbs, although I used less, were quite strong and didn't match the sweetness of the potatoes. I might use this recipe in a dutch oven over a campfire also.Foil-Roasted Yukon Gold Potatoes
2 medium Yukon Gold potatoes, washed, unpeeled, and cut into 1- and 1/2-inch pieces
1 T olive oil
1 T minced fresh basil
2 t. minced fresh oregano
1 t. minced fresh thyme
1 t. paprika
1 t. onion powder
1/2 t. garlic powder
1/2 t. lemon pepper
salt to taste (opitonal)
1. Preheat oven to 400ºF. Tear four sheets of aluminum foil large enough to form an envelope.
2. Divide all ingredients among the sheets of foil. Fold each sheet over to form envelopes. Place foil packets on a baking sheet. Roast in the oven for 25-30 minutes or until potatoes are tender.
3. Place a packet on each plate. Carefully open each packet with a fork. Pour packet contents onto each plate. Discard foil. Serves 4.
1 T olive oil
1 T minced fresh basil
2 t. minced fresh oregano
1 t. minced fresh thyme
1 t. paprika
1 t. onion powder
1/2 t. garlic powder
1/2 t. lemon pepper
salt to taste (opitonal)
1. Preheat oven to 400ºF. Tear four sheets of aluminum foil large enough to form an envelope.
2. Divide all ingredients among the sheets of foil. Fold each sheet over to form envelopes. Place foil packets on a baking sheet. Roast in the oven for 25-30 minutes or until potatoes are tender.
3. Place a packet on each plate. Carefully open each packet with a fork. Pour packet contents onto each plate. Discard foil. Serves 4.
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