Foil Packet Red Potatoes
Simple foil-baked red potatoes with olive oil and kosher salt — soft, fluffy insides with lightly crisped skins.
Contributor: Kim (family friend)
Prep
10 min
Cook
45–60 min
Temp
375°F
Yield
6 servings
Ingredients
- 2–3 pounds small red potatoes (about golf-ball size or smaller)
- 2–3 tablespoons olive oil
- 1–2 tablespoons kosher salt
Instructions
1Preheat the oven to 375°F. Wash and dry the red potatoes well.
2Place the potatoes on a large sheet of foil. Drizzle with olive oil and toss to coat evenly.
3Sprinkle generously with kosher salt and seal the potatoes tightly inside the foil packet.
4Place the foil packet directly on the oven rack and bake for 45–60 minutes, or until the potatoes are fork tender and the skins are lightly crisped.
5Carefully open the foil packet and serve warm.
Tips & Variations
- Try adding fresh rosemary, thyme, or minced garlic before sealing the packet.
- Baby Yukon Gold potatoes work well if red potatoes aren't available.
- Add black pepper or garlic powder for extra flavor.
- These potatoes pair especially well with grilled steak, burgers, or barbecue chicken.
- Leftover potatoes reheat beautifully in a skillet for crispy breakfast potatoes the next day.