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Campfire Potatoes

Campfire potatoes in foil packets deliver tender, golden roasted potato slices with sweet onions and buttery seasoning. Open the packet at the end to melt cheddar and steam the layers for easy outdoor cooking.
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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
  • 6 medium potatoes, thinly sliced
onion
  • 1 onion, sliced
butter
  • 0.25 cup butter, cubed
garlic powder
  • 2 tsp garlic powder
paprika
  • 1 tsp paprika
salt and pepper
  • 1 Salt and pepper to taste
cheddar cheese
  • 0.25 cup shredded cheddar cheese (optional)
aluminum foil
  • 2 sheets heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Build the foil packet
  1. Layer the potato and onion slices on a large double-layer of heavy-duty aluminum foil, keeping the slices in an even layer. The visual cue is a flat, layered stack with onions distributed throughout.
  2. Dot the top with butter cubes and season with garlic powder, paprika, salt, and pepper. The visual cue is even speckles of seasoning and visible butter pieces across the surface.
  3. Fold the foil into a sealed packet, crimping edges so steam stays inside. The visual cue is a tight, fully enclosed packet with no gaps.
Cook over the campfire
  1. Place the packet on a campfire grate over medium heat for 25-30 minutes. The visual cue is steady sizzling steam escaping only when opened, and the packet appearing slightly puffed.
  2. Flip the packet halfway through cooking so both sides roast evenly. The visual cue is a clean flip with potatoes and onions staying packed together.
Finish and serve
  1. Open the packet and sprinkle with shredded cheddar cheese if desired, then reseal. The visual cue is melted-cheese-ready steam lifting as soon as the foil opens.
  2. Return the resealed packet to medium heat for 2 minutes to melt the cheese. The visual cue is glossy melted cheddar coating the potato slices.
  3. Serve hot directly from the packet. The visual cue is golden, tender potato slices visible with onions and buttered edges.

Notes

For best browning, slice potatoes thin and keep the packet well-sealed so they steam then roast; serve immediately for the crispest edges. Store leftovers in the fridge up to 3 days and reheat in a foil packet or microwave until hot. Freezing is not recommended because the potatoes can turn mealy. If you want a lighter option, use olive oil in place of butter and still season generously.