Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Campfire Potatoes 2.9 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch. Ingredients 2 pounds small potatoes, such as fingerlings or Red Bliss, scrubbed 2 tablespoons extra-virgin olive oil 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 4 sprigs fresh rosemary 6 cloves garlic Directions Preheat a grill until medium hot. If necessary, cut potatoes to uniform size to ensure even cooking. In a large bowl, combine potatoes, olive oil, salt, pepper, rosemary, and garlic. Toss to combine. Place potatoes on one half of a 12-by-24-inch piece of heavy-duty aluminum foil. Fold foil over potatoes, and seal, forming a package. Place package on the grill. Grill potatoes until fork-tender, 35 to 45 minutes. Serve. Rate it Print