Campfire Potatoes
Elevate your outdoor cooking game with these irresistible Campfire Potatoes—an easy, flavor-packed recipe perfect for camping trips, backyard barbecues, or weeknight grilling. Tender russet potatoes are layered with sweet yellow onions, fragrant garlic, and a seasoning blend of salt, black pepper, and smoked paprika, then wrapped in foil for effortless cooking over an open flame or grill. A drizzle of olive oil and a touch of butter ensure a golden, caramelized finish, while a generous sprinkle of melted cheddar cheese and fresh parsley adds the perfect savory touch. Ready in just 50 minutes, these cheesy foil-pack potatoes are simple to prepare, easy to clean up, and guaranteed to be a hit around the fire! Perfect as a side dish or a campfire snack, this recipe is a must-try for lovers of outdoor cooking and rustic comfort food.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large yellow onion
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 2 tablespoons chopped fresh parsley
- 1 cup shredded cheddar cheese
- 1 roll aluminum foil
Instructions
Scrub the potatoes thoroughly under running water and pat them dry. Slice them into 1/4-inch thick rounds.
Peel and thinly slice the onion. Mince the garlic cloves.
Tear off four large sheets of aluminum foil, approximately 12x12 inches each.
Divide the sliced potatoes evenly among the foil sheets, arranging them in a single layer in the center.
Top each portion of potatoes with equal amounts of sliced onion and minced garlic.
Drizzle 3/4 tablespoon of olive oil over each portion. Dot each with a small amount of butter (about 1/2 tablespoon per portion).
Sprinkle the potatoes with salt, black pepper, and smoked paprika for seasoning.
Fold the foil over the potatoes and crimp the edges tightly to seal each packet and prevent steam from escaping.
Place the foil packets onto the hot coals of a campfire or onto a grilling grate over medium heat.
Cook for approximately 30-35 minutes, flipping the foil packets halfway through to ensure even cooking. The potatoes should be fork-tender when done.
Carefully remove the foil packets from the heat and open them, being cautious of the hot steam.
Sprinkle cheddar cheese over the hot potatoes and allow it to melt for 2-3 minutes.
Garnish with chopped fresh parsley before serving. Enjoy your campfire potatoes straight out of the packet or transfer them to a plate!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
