Go Back

Campfire Potatoes

Campfire potatoes made as foil packet potatoes with thin-sliced potatoes and onions, then cooked over a campfire grate until tender and lightly crisp. Open the packet to melt optional shredded cheddar for an easy outdoor cooking side.
Print Recipe Pin Recipe
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
  • 6 medium potatoes
  • 1 onion
  • 0.25 cup butter
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 cup shredded cheddar cheese optional
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Foil packets
  • 2 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Build the foil packet
  1. Layer the thinly sliced potatoes and sliced onion on a large double-layer of heavy-duty aluminum foil, spreading into an even mound with no big gaps.
  2. Dot the potato-onion layer with butter cubes so the fat distributes across the packet.
  3. Season evenly with garlic powder, paprika, salt, and pepper, aiming for full coverage of the exposed surfaces.
  4. Fold the foil into a sealed packet, pressing along the edges so steam stays inside.
Campfire cook
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes, cooking undisturbed so the potatoes soften through.
  2. Flip the packet halfway through the cook time so the slices brown more evenly on both sides.
Melt cheese and serve
  1. Open the packet (carefully for steam) and sprinkle with shredded cheddar cheese if desired.
  2. Reseal and cook the opened-yet-sealed packet for 2 minutes, just until the cheese melts and looks glossy.
  3. Serve hot directly from the packet.

Notes

Pro tip: cut potatoes quite thin so they cook through in the full 25-30 minutes without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a covered skillet until hot. Freezing isn’t recommended because foil-packed potatoes can turn mealy after thawing. For a dairy-free swap, use olive oil instead of butter and omit the cheddar or use a plant-based shredded cheese that melts well.