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Campfire Potatoes cooked in a foil packet may sound like a recipe only for when you are camping in the great outdoors. But with only a few minutes of prep time and minimal cleanup, this is a side dish recipe you can enjoy any time, anywhere. That’s because you can toss those potato foil packs over the fire, but also in the oven or on the grill.
Foil Packet Campfire Potatoes
I was never much of an outdoorsy girl. However, like the Girl Scout I was, I do love a good campfire. This recipe for Campfire Potatoes comes from back in the days of my mom and dad going on camping trips with her Girl Scout Troop. But even if you don’t have anywhere to build a fire, I’ve got you covered because you can make them in the oven or on the grill too!
Whether you cook these foil pack potatoes over the open flame or they are baked or grilled, you only need a few ingredients and a few minutes of prep time. Of course, cleanup is also a breeze since you just have to toss the aluminum foil in the trash.
If you are really roughing it, you can eat them right out of the foil. But you can also serve them nicely in a bowl and make them all pretty with a little paprika and chopped chives.
No matter what you do, these buttery potatoes are an easy and delicious side dish that is a kid-friendly family favorite to make along with any easy dinner recipes you love!
- Potatoes – Small, waxy potatoes such as white or red potatoes are best for this recipe. Wash and dry them, then slice them about 1/2-inch thick.
- Onions – Diced. Something sweet like a Vidalia adds a mild flavor, but any white or yellow onions will do.
- Salt and pepper
- Unsalted butter – Cut it into small pieces.
- Parika, chives, or scallions – Optional for garnish.
How to Make Campfire Potatoes
Prepare the Potatoes. Coat a large piece of heavy duty aluminum foil, or a double thickness of regular foil with olive oil or cooking spray. Spread the potatoes and onion onto the foil, sprinkle with salt and pepper and toss to coat. Spread the pieces of butter over the potatoes and onions.
Wrap the Foil Pack. Fold over the aluminum foil to form a pouch, pour in water, and seal all of the edges.
Cook the Potatoes. Cook on the campfire, grill, or oven at 400°F for 20 to 30 minutes. The potatoes are done when they are fork-tender. If your grill is much higher than 400°F, you’ll want to check them at about 20 minutes. At 400°F or lower, they could take a bit longer.
Serve and Enjoy. Transfer the potatoes to a serving dish. Garnish with paprika and chopped chives or scallions, if desired.
Tips for Success
- Use Thick Foil. For foil packets, I recommend heavy duty aluminum foil, especially if you are cooking them on the campfire or grill. This helps ensure that the foil won’t tear so that the moisture stays inside to cook the potatoes through, and that it cooks more evenly. In a pinch, you can just double or triple layer your regular aluminum foil.
- Seal the Packet. Be sure to wrap the edges thoroughly and tightly to keep the moisture in so that the potatoes get nice and tender, and do not burn.
- Don’t Burn Yourself. Be careful opening the foil, as the steam will be very hot and can burn you.
Make it a meal
As a kid, we used to make foil pack potatoes on the campfire while toasting some hot dogs and marshmallows to make s’mores for dessert (unless Dad made chocolate pudding pie). But they are a great side for so many meals.
- Grill Chicken Breasts: Cook juicy Lemon Herb Grilled Chicken Breasts on the grill and slice them on top of a Light Caesar Salad.
- Cook Chicken Drumsticks: Grill or bake some Orange Saffron Marinated Chicken Legs and have them alongside Grilled Asparagus with Lemon.
- Enjoy a Steak Dinner: You can go wrong with Honey Balsamic Marinated Flat Iron Steak and potatoes with some Healthy Broccoli Salad with Apples.
- Celebrate Summer Seafood: Make it a little gorubet with Cobb Lobster Salad and a refreshing Gimlet White Sangria.
Many of those dishes are cooked on the grill, but you can make your entire dinner on a campfire in foil packets. Here are some ideas.
More foil pack recipes
- Maple Dijon Cheesy Chicken Foil Packs
- Barbecue Sausage Foil Packs with Potatoes
- Lemon Chicken Foil Packets
More potato side dishes
- Bacon Blue Cheese Potato Salad
- Cheddar Bacon Ranch Roasted Potatoes
- Instant Pot Potato Salad
- Broccoli Cheddar Twice Baked Potatoes
- Baked Potatoes
- Garlic Butter Hasselback Potatoes from Diethood
- 2 lb. red or white potatoes, sliced about 1/2 in. thick
- 1 medium onion, diced
- 1 teaspoon kosher salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/4 cup unsalted butter
- 1/4 cup water
- Paprika and/or chopped chives or scallions for garnish, optional
- Start your campfire, light your grill, or preheat your oven to 400°F.
- Spray a large piece of heavy duty aluminum foil, or a double thickness of regular foil with olive oil or cooking spray. Spread the potatoes and onion onto the foil, sprinkle with salt and pepper and toss to coat.
- Cut the butter into small pieces and distribute across the top of the potatoes.
- Fold over the aluminum foil to form a pouch, pour in water, and seal all of the edges.
- Place on the campfire, grill, or oven and cook for 20-30 minutes, or until potatoes are tender.
- Transfer to a serving bowl and sprinkle with paprika and minced chives or scallions, if desired.
Originally published June 19, 2012. Updated with new photos and more helpful information about the recipe.