Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and diced into 1/2 inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the diced potatoes, melted butter, olive oil, minced garlic, oregano, paprika, salt, and pepper. Toss vigorously until every potato cube is evenly coated.
  3. Cut four 12x12 inch squares of heavy-duty aluminum foil. Divide the potato mixture evenly among the center of the squares.
  4. Fold the sides of the foil up and pinch the top tightly to create a sealed pouch, folding the edges twice to prevent steam from escaping.
  5. Place the packets on a baking sheet and bake for 25-30 minutes.
  6. For a crispier crust, carefully open the top of the packets for the final 5 minutes of cooking to allow moisture to evaporate.
  7. Remove from oven, sprinkle with fresh parsley and Parmesan cheese, and let rest for 2 minutes before serving.