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Campfire Potatoes are a great side dish to cook and serve alongside other grilled foods.
Hi Everyone – Jack here. It’s been a hot, record-breaking summer where we live. As much as possible, we’ve been cooking dinner on the grill to avoid heating up the kitchen.
A couple of weeks ago, I was trying to think of some new side dishes that could be cooked on the grill – and I remembered making Campfire Potatoes as a kid at Boy Scout camp.
What are Campfire Potatoes?
Back during my camping days, Campfire Potatoes were wrapped in foil and cooked right on the hot coals of our campfire – and we could actually cook lots of different foods using this method.
In our recipe today, Campfire Potatoes are wrapped – first in parchment paper, then in foil – and placed on the grates of our gas grill to cook. But if you want a more authentic campfire cooking method for your potatoes, and you happen to have a firepit in your backyard, you could actually cook the packet of Campfire Potatoes on the coals of your firepit. (You could even cook these potatoes in the oven.)
How do you make Campfire Potatoes?
You’ll start by laying out two long sheets of foil on top of each other, shiny side up*, on the counter. Then lay two sheets of parchment paper over the foil, overlapping the edges to cover the surface. (The parchment helps keep the potatoes from sticking to the foil)
Next, place sliced russet potatoes on top of slices of sweet Vidalia onions and garlic, then pour melted butter over the top that has been seasoned with salt and pepper, thyme, rosemary and paprika.
Fold the outer edges of the foil and parchment together, crimping and pinching to create a tight seal. Poke a few holes in the top of the packet to allow some, but not all, of the steam to escape as your Campfire Potatoes cook.
After about thirty minutes of cooking on the grill, slide your Campfire Potatoes packet onto a baking sheet. Then use long tongs to open up the packet – being careful as the steam escaping will be very hot.
And the best part – aside from these Campfire Potatoes being very delicious? Easy cleanup (just crumple and toss the parchment and foil) and a cool kitchen. Enjoy!
You may enjoy these other grilled side dishes:
- Grilled Coleslaw
- Grilled Tropical Fruit Salad with Prosciutto
- Grilled Vegetable Salad with Basil Dressing
- Grilled Romaine Hearts and Pears with Bleu Cheese
- Grilled Zucchini Salad
1 pound sweet onions (such as Vidalia), peeled and cut into quarter inch slices
2 tablespoons fresh garlic, chopped
2 pounds russet potatoes, peeled and sliced into quarter inch slices
2 tablespoons olive oil
4 tablespoons melted butter
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon paprika
Heat grill to maintain a closed cover temperature of 350 degrees F (or heat your home oven to the same).
Lay out two 30” long sheets of foil on top of each other, shiny side up. *
Place two pieces of parchment next to each other over the foil.
Sprinkle the onions and garlic over the parchment.
In a large bowl, place sliced potatoes, oil, butter, salt, pepper, thyme, rosemary and paprika and toss.
Lay out in a single layer over the onions and garlic.
Fold up the sides of the foil and parchment and crimp together in the center then fold up and crimp the ends.
Make several slits in the top to help the steam escape.
Place the packet onto the grill with the cover closed or into your oven and cook 30 minutes.
Remove and serve.
Be careful when you open as steam will escape.
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*Little known fact…The manufacturing process for tin foil yields a dull side and a shiny side. Chefs have realized over the years that the shiny side reflects heat and the dull side absorbs heat. So, when I use foil, I always keep that in mind. If I line a pan with foil, I want shiny side up to reflect heat up towards the food. If I am wrapping or covering food to be stored, I wrap or cover shiny side down so that the dull side faces the heat source and absorbs the heat.