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Campfire Potatoes

Campfire potatoes are made as foil packet potatoes on a campfire grate, so the slices steam until tender and then crisp as you flip. When you open the packet, you’ll see golden seasoned potato slices with onions and butter, with an optional sprinkle of cheddar.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and onions
  • 6 medium potatoes thinly sliced
  • 1 onion sliced
Seasoning and cooking fat
  • 0.25 cup butter cubed
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Optional topping
  • 0.25 cup shredded cheddar cheese optional
Foil
  • 2 sheet heavy-duty aluminum foil double-layer

Equipment

  • 1 cast iron skillet

Method
 

Build the foil packet
  1. Layer the thinly sliced potatoes and sliced onion on a large double-layer of heavy-duty aluminum foil so the slices lie mostly flat for even cooking. Keep the foil centered and ready to fold into a sealed packet.
  2. Dot the potatoes with cubed butter and season evenly with garlic powder, paprika, salt, and pepper. Make sure seasoning reaches the onion too so every forkful tastes balanced.
  3. Fold the foil into a sealed packet, pressing the edges firmly to prevent steam from escaping. Leave a little space above the food so the packet doesn’t burst as it heats.
Cook over the campfire
  1. Place the sealed packet on a campfire grate over medium heat for 25 to 30 minutes. Set it so the packet is heated steadily rather than directly flamed.
  2. Flip the packet halfway through cooking for more even browning and tender steaming. Return it to the grate promptly and keep the heat at medium.
Finish and serve
  1. Open the packet carefully and sprinkle with shredded cheddar cheese if desired. Reseal the foil packet right away to trap the heat for melting.
  2. Reseal and cook for 2 minutes more to melt the cheddar, watching for a glossy, gooey top. Serve hot directly from the packet so the potatoes stay steamy and flavorful.

Notes

Pro tip: slice potatoes thin and fairly uniform so they cook through in the same 25–30 minute window. Refrigerate leftovers in a sealed container for up to 3 days; rewarm in the foil or a skillet until hot. Freezing is not recommended for best texture. For a lighter option, use plant-based butter instead of regular butter for a similar melt and mouthfeel.