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Campfire Potatoes

Campfire Potatoes are foil packet potatoes with thinly sliced potatoes and onions cooked over medium campfire heat until tender and lightly crispy. Open the foil to reveal golden, seasoned layers, then optionally melt shredded cheddar on top.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

Campfire Potatoes
  • 6 medium potatoes Thinly sliced for even cooking.
  • 1 onion Sliced.
  • 0.25 cup butter Cubed.
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 cup shredded cheddar cheese Optional; for melting after cooking.
  • 2 heavy-duty aluminum foil Two sheets for a double-layer packet.

Equipment

  • 1 sheet pan

Method
 

Build the foil packet
  1. Layer the potato and onion slices on a large double-layer of aluminum foil so the pieces are in an even layer.
  2. Dot the potatoes with butter cubes and season with garlic powder, paprika, salt, and pepper, distributing seasoning across the top.
  3. Fold the foil into a sealed packet, pressing edges firmly to prevent steam leaks.
Cook over the campfire
  1. Place the sealed packet on a campfire grate over medium heat for 25-30 minutes, keeping the packet stable.
  2. Flip the foil packet halfway through cooking so the potatoes brown evenly on both sides.
Finish and serve
  1. Open the packet and sprinkle shredded cheddar cheese on top if desired.
  2. Reseal the packet and return it to the grate for 2 minutes to melt the cheese.
  3. Serve the potatoes hot directly from the packet.

Notes

For best texture, keep potato slices thin and pack the layers without mashing so you get tender centers with lightly crisped edges. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet or covered in foil until hot through. Freezing is not recommended because thin slices can soften too much after thawing. For a dairy-light option, swap butter for olive oil and use cheddar-style plant shreds for the melting step.