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Campfire Potatoes

Campfire potatoes made in a sealed foil packet for tender, golden roasted slices with onions and buttery seasoning. Open the packet at the end to melt optional cheddar and serve steaming potatoes straight from the foil.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packet
  1. Layer the thinly sliced medium potatoes and sliced onion on a large double-layer of heavy-duty aluminum foil.
  2. Dot the potatoes and onions with cubed butter.
  3. Season evenly with garlic powder, paprika, salt, and black pepper.
  4. Fold the foil into a sealed packet with the seams well crimped to keep steam inside.
Cook over campfire heat
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes, flipping halfway so both sides steam and roast evenly.
  2. Open the packet carefully and sprinkle shredded cheddar cheese over the hot potatoes if desired.
  3. Reseal the packet and return it to the grate for 2 minutes to melt the cheese.
Serve
  1. Serve the campfire potatoes hot directly from the foil packet for the steamiest texture.

Notes

For the most even cooking, keep potato slices consistently thin (about the same thickness across the packet). Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop or in the oven until warmed through. Freezing is not recommended because the foil-packet potatoes can turn softer after thawing. For a dairy-light option, use olive oil instead of butter and omit the cheddar.