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Campfire Potatoes

Campfire potatoes in a foil packet: thin-sliced potatoes and onions steam-tender, then brown and crisp around the edges over medium campfire heat. Open the foil to melt optional cheddar for that golden, buttery finish—ideal as a camping side.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 6 medium potatoes Thinly sliced for even cooking.
Onion and butter
  • 1 onion Sliced thin.
  • 0.25 cup butter Cubed, for dotting between layers.
Seasonings
  • 2 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper To taste.
Cheese (optional)
  • 0.25 cup shredded cheddar cheese Optional; sprinkle after opening the packet.
Foil
  • 2 heavy-duty aluminum foil sheets Two sheets to make a double-layer packet.

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packet
  1. Layer the thinly sliced potatoes and sliced onion on a large double-layer of heavy-duty aluminum foil sheets.
  2. Dot the top with cubed butter cubes, then sprinkle evenly with garlic powder, paprika, salt, and pepper.
  3. Fold the foil into a sealed packet so it holds steam inside.
Cook over the campfire
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes, flipping halfway so both sides steam evenly.
  2. Open the packet, sprinkle with shredded cheddar cheese if desired, and reseal.
  3. Return the resealed packet to the campfire grate for 2 minutes to melt the cheese until glossy and lightly browned at the edges.
Serve
  1. Serve the campfire potatoes hot directly from the packet, and lift pieces with a fork for that fork-tender, golden look.

Notes

For the crispiest edges, keep the packet sealed tight and flip only once at the halfway mark. Refrigerate leftovers in the sealed packet or an airtight container for up to 3 days; reheat in a skillet over medium-low until hot (or microwave in short bursts). Freezing is not recommended because the potatoes may turn watery after thawing. For a dairy-free swap, replace butter with olive oil and skip the cheddar.