Campfire Potatoes in Foil Packet

Name: Campfire Potatoes
Prep time: 10 min
Cook time: 30 min
Ingredients: 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)

7/22/20

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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.

Campfire Potatoes Recipe Image with Title

Originally published June 19, 2012. Updated with new photos and more helpful information about the recipe.

I was never much of an outdoorsy girl. I was a Girl Scout, and I was OK in a tent, but really I was much happier in a hotel. It doesn’t even have to be fancy, as long as there is a bed and heat or air conditioning.

However, I do love me a good campfire.

Whenever we had a campfire at my dad’s house, we would roast hot dogs and he would toss corn and potatoes on the grill. And even though chocolate pudding pie was his dessert specialty, campfires always called for s’mores!

Campfire Potatoes come from back in the days of my mom and dad going on camping trips with her Girl Scout Troop. Throw some potatoes, butter, salt, pepper, and maybe a little water and some onion into an aluminum foil packet, and toss it on the campfire until the potatoes are tender. It’s as simple as that.

Well, unless you don’t have anywhere to build a fire. But no worries, I’ve got you covered because you can totally toss your potato foil packets on the grill or in the oven!

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 easy and delicious.

Campfire Potatoes in a white serving bowl garnished with chives and paprika

Foil Packet Potatoes

Whether you make your Campfire potatoes over the open flame or your foil packs 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. But with all that buttery goodness, it doesn’t get any better. And this simple side dish is a kid-friendly family favorite to make along with any of your favorite easy dinner recipes!

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

Ingredients

Potatoes – sliced 1/2-inch thick
Onions – diced
Salt and pepper
Unsalted butter – cut into small pieces
Water
Parika, chives, or scallions – optional for garnish

BRIANNE RECOMMENDS:

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.

Directions overview – scroll to the recipe card for the full set of instructions

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.

Campfire Potatoes Process Shot - laying potatoes and onions in the foil packet

Spread the pieces of butter over the potatoes and onions. Fold over the aluminum foil to form a pouch, pour in water, and seal all of the edges.

Campfire Potatoes Process Shot - Pouring water into the foil pack

Cook on the campfire, grill, or oven at 400°F for 20 to 30 minutes, or until the potatoes are tender. Garnish with paprika and chopped chives or scallions, if desired.

Small bowl of Foil Pack Potatoes and onions sprinkled with chives and paprika

Pro tips

Small, waxy potatoes such as white or red potatoes are best for this recipe.
For the onions, I prefer to use something sweet like a Vidalia, but any white or yellow onions will do.
Be sure to seal the packet thoroughly to keep the moisture in so that the potatoes get nice and tender, and do not burn.
Be careful opening the foil, as the steam will be very hot and can burn you.
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.

Foil Packet Potato slices served as a side dish for grilled chicken

Make it a meal

Grilled Chicken Breast Dinner

Grilled Chicken Drumsticks Dinner

Steak Dinner

Seafood Dinner

Closeup of Buttery Potatoes Cooked in a foil pack

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