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Campfire Potatoes

Campfire potatoes made in foil packets with thinly sliced potatoes and onions, then roasted on a grate until golden and tender. You’ll open the packet at the end, melt optional cheddar, and serve hot straight from the foil for easy outdoor cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 6 medium potatoes Thinly sliced for even roasting in the packet.
Onion and seasonings
  • 1 onion Sliced.
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Butter and optional cheese
  • 0.25 cup butter Cubed.
  • 0.25 cup shredded cheddar cheese Optional, for finishing.
Aluminum foil
  • 2 heavy-duty aluminum foil Use 2 sheets for a double-layer packet.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Build the foil packet
  1. Layer the thinly sliced potatoes and sliced onion on a large double-layer of heavy-duty aluminum foil.
  2. Dot the potatoes and onions with cubed butter, then sprinkle evenly with garlic powder, paprika, salt, and pepper.
  3. Fold the foil tightly into a sealed packet so steam stays inside.
Cook over the campfire
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes.
  2. Flip the packet halfway through cooking so potatoes brown evenly.
Finish and serve
  1. Open the packet, sprinkle with shredded cheddar cheese if desired, and reseal for 2 minutes to melt.
  2. Serve hot directly from the packet.

Notes

For the best browning, keep the packet sealed and cook at steady medium heat so the potatoes steam first and then roast as moisture escapes. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet until hot. Freezing isn’t recommended for this foil-packet texture, but you can make it dairy-free by swapping butter for olive oil and skipping the cheddar.