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Campfire Potatoes

Campfire potatoes cooked in a foil packet with thinly sliced potatoes, onions, and butter until tender and lightly crisp at the edges. Open the packet at the end to steam-melt optional cheddar and serve hot straight from the foil.
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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
  

Potatoes and onions
  • 6 medium potatoes
  • 1 onion
Seasoning and butter
  • 0.25 cup butter
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt and pepper to taste
Optional finishing
  • 0.25 cup shredded cheddar cheese optional
  • 2 sheets heavy-duty aluminum foil

Equipment

  • 1 cast iron skillet

Method
 

Assemble the foil packet
  1. Lay out 2 sheets of heavy-duty aluminum foil in a large double layer and layer the thinly sliced potatoes and onion slices on top. Aim for even coverage so the slices cook through at the same rate.
  2. Dot the potatoes and onions with cubed butter and sprinkle with garlic powder, paprika, salt, and pepper. Distribute seasonings across the top so each bite is well coated.
  3. Fold the foil into a sealed packet, pressing edges firmly to prevent steam from escaping. The packet should look tightly wrapped before it goes on the heat.
Cook over medium campfire heat
  1. Place the packet on a campfire grate over medium heat for 25 minutes, then check for doneness with a fork through the potato slices. Look for tender potatoes and visible steam within the packet.
  2. Flip the foil packet halfway through cooking to promote even browning and steam circulation. Continue cooking until the total cook time reaches 30 minutes.
Melt cheese and serve
  1. Open the packet carefully and sprinkle with shredded cheddar cheese if desired. The steam should puff up as the packet opens.
  2. Reseal the packet and cook it for 2 minutes on the grate to melt the cheese. Keep it over medium heat so the potatoes stay tender without drying out.
  3. Serve the campfire potatoes hot directly from the packet. Use a fork to lift the potato slices as shown in the hero element.

Notes

Pro tip: slice the potatoes thin and evenly so they cook at the same pace inside the foil and get a lightly crisp edge. Store leftovers in a sealed container in the refrigerator for up to 3 days; rewarm gently in the oven or on a skillet until hot. Freezing isn’t recommended because the potatoes can become grainy after thawing. For a lower-fat option, use olive oil instead of butter (use about 2 tbsp).