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Campfire Potatoes

Campfire potatoes in foil packets roast until tender with crisped, seasoned edges, plus buttery onion slices in every layer. Open the packet for golden results and melt optional cheddar right inside for an easy outdoor side.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 6 medium potatoes, thinly sliced
onion
  • 1 onion, sliced
butter
  • 0.25 cup butter, cubed
seasonings
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
cheese (optional)
  • 0.25 cup shredded cheddar cheese optional
foil packets
  • 2 sheets heavy-duty aluminum foil

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. Spread them evenly so they cook at the same pace.
  2. Dot the potato and onion layers with cubed butter, then sprinkle evenly with garlic powder, paprika, salt, and pepper. Make sure the seasonings land across the whole packet.
  3. Fold the foil into a sealed packet. Press the edges tightly so steam stays inside while it cooks.
Campfire cook
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes. Look for the packet to feel hot and gently steaming as it roasts.
  2. Flip the foil packet halfway through the cook time. This helps both sides brown and prevents one side from getting softer first.
Finish and serve
  1. Open the packet and sprinkle shredded cheddar cheese over the hot potatoes if using. Use a fork or tongs to lift the top gently so the cheese falls onto the warm surface.
  2. Reseal the packet and let it cook for 2 minutes to melt the cheese. Watch for the cheese to turn glossy and cling to the potatoes.
  3. Serve the campfire potatoes hot directly from the foil packet. Open enough to steam briefly, then lift a forkful for golden, tender slices.

Notes

For the best texture, slice the potatoes thin and keep the foil packet tightly sealed so steam roasts the layers evenly. Store leftovers in the refrigerator up to 3 days; reheat in a covered foil packet on a grill or campfire until hot. Freezing is not recommended because the potatoes can get watery after thawing. For a dairy-light option, swap butter for olive oil or a dairy-free butter substitute and omit the cheddar.