Poppa Joe’s Camp Potatoes
Every summer growing up, I’d head out with my dad to camp on St. Martin Island off Lake Michigan. We’d catch salmon during the day and grill it beachside at night, always with a side of his foil packet potatoes. Back then, I didn’t want anything but salt and pepper on mine. But over the years, I’ve added herbs and upgraded the seasoning to our own Revolution Barbecue SPG$ Rub. It still brings that same comfort from the campfire—just with a bit more flavor firepower.
These moments with my dad are some of the most meaningful memories I carry. I cherish every chance we get to cook together, reliving those campfire nights and sharing stories from days gone by. Food has a way of connecting generations, and this simple dish is my way of holding on to those special times while creating new ones.
Poppa Joe’s Camp Potatoes
Glenn Connaughton
4
10 minutes
30 minutes
295
American
Side Dish
These foil-packet potatoes are cooked over direct heat and packed with flavor from fresh onion, garlic cloves, herbs, and our Revolution Barbecue SPG$ Rub. The butter and oil help everything crisp up on the grill, giving you golden, tender bites with just the right blend of savory garlic, pepper, and smoky richness. Perfect for summer cookouts or backyard grilling any time of year.
Ingredients
- 2 large russet potatoes, skin on, cut into 1-inch cubes
- 1 medium white onion, chopped
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 2 teaspoons dried rosemary
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1½ teaspoons Revolution Barbecue SPG$ Rub
- 4 garlic cloves, peeled
Directions
- Preheat the grill: Set your grill to medium-high heat, about 400 degrees Fahrenheit, for direct heat cooking. Make sure the heat source is directly under the cooking area.
- Mix the ingredients: In a large bowl, combine the potatoes, onion, melted butter, canola oil, rosemary, basil, thyme, and SPG$ Rub. Toss until everything is evenly coated.
- Build the packets: Tear two sheets of heavy-duty aluminum foil, each about 12 by 18 inches. Divide the potato mixture evenly between the sheets and place two garlic cloves on each. Fold the foil over the mixture and tightly crimp to seal the packets.
- Grill the packets: Place the foil packets directly on the grill grates with the sealed side facing up. Cook for 25 to 30 minutes, turning once halfway through. The potatoes are done when they are golden brown and tender when pierced with a fork. Carefully open the foil packets before serving.
