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Campfire Potatoes

Campfire potatoes in a foil packet cook tender, golden potato slices with onions and buttery seasonings right on a campfire grate. Roasting in a sealed packet keeps everything moist, then flipping and a quick melt step finishes with that browned, fork-tender texture.
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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 Thinly sliced.
  • 1 onion Sliced.
Butter and seasonings
  • 0.25 cup butter Cubed.
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 salt and pepper To taste.
Optional finishing
  • 0.25 cup shredded cheddar cheese Optional.
Packaging
  • 2 sheets heavy-duty aluminum foil Use 2 sheets for a double-layer.

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. Make sure the layers are even so the slices cook through at the same rate.
  2. Dot the potato and onion layers with cubed butter cubes and season with garlic powder, paprika, salt, and pepper. Spread the seasonings across the top so every forkful tastes well-seasoned.
  3. Fold the foil into a sealed packet, pressing seams shut to trap steam. Leave no gaps so the potatoes roast in their own heat.
Campfire cook
  1. Place the sealed foil packet on a campfire grate over medium heat for 25-30 minutes. Cook until the potatoes are tender, watching for steady sizzling rather than burning.
  2. Flip the packet halfway through cooking for 12-15 minutes more. Reposition it so both sides brown and steam evenly.
Melt and serve
  1. Open the packet, sprinkle with shredded cheddar cheese if desired, and reseal it. The opened steam should be visibly active before resealing.
  2. Set the resealed packet back on the campfire grate for 2 minutes to melt the cheese. Look for the cheese to soften and lightly cling to the potatoes.
  3. Serve the campfire potatoes hot directly from the packet. Use a fork to lift the golden, seasoned potato slices and onions, just like a steaming reveal.

Notes

Pro tip: Slice potatoes thin and even so they cook through within the 25-30 minute window, and keep the packet seams pressed tight to prevent leaks. Store leftovers in the refrigerator up to 3 days; reheat in a foil packet over medium heat until hot. Freezing is not recommended due to texture changes after thawing. For a dairy-lite swap, use dairy-free butter and omit or substitute dairy-free shredded cheese.