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Campfire Potatoes

Campfire Potatoes are foil packet potatoes with thinly sliced potatoes and onions cooked over medium campfire heat until tender and golden. Open the packet at the end to melt optional cheddar for a buttery, roasted finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Campfire Potatoes
  • 6 medium potatoes Thinly sliced
  • 1 onion Sliced
  • 0.25 cup butter Cubed
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 cup shredded cheddar cheese Optional
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 2 heavy-duty aluminum foil Use 2 sheets for double-layer

Equipment

  • 1 sheet pan

Method
 

Build the foil packet
  1. Lay out 2 sheets heavy-duty aluminum foil as a double-layer and stack potato and onion slices on top, spreading into an even layer.
  2. Dot the potato-onion layer with cubed butter, then sprinkle evenly with garlic powder, paprika, salt, and black pepper.
  3. Fold the foil into a sealed packet so no steam can escape.
Cook over the campfire
  1. Place the packet on a campfire grate over medium heat and cook for 25-30 minutes, flipping halfway, until the potatoes are fork-tender.
  2. Open the packet carefully, sprinkle shredded cheddar cheese if desired, then reseal and cook for 2 minutes to melt the cheese.
Serve
  1. Open the foil packet and serve the campfire potatoes hot directly from the packet.

Notes

For the best texture, keep the potato slices thin and uniform so they cook at the same rate; if you’re cooking over an uneven flame, rotate the packet when you flip. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a covered pan over low heat until hot. Freezing is not recommended because the potatoes and butter can turn grainy after thawing. For a dairy-light swap, use olive oil instead of butter and omit the cheddar.