Craft these tasty, tender taters at your next campout for an easy dinner by the fire.
It’s been a decade since I’ve camped out in a tent, but recently the great outdoors has been calling to me. So, it’s time to store up a bunch of epic campfire recipes that can be easily crafted in the wild. Or, at least, at a campsite with some mini grills.
One of the simplest and most delicious dishes for this kind of adventure is campfire potatoes. Cooked in foil and seasoned with salt, pepper, and rosemary, these buttery potatoes are the perfect pick-me-up at the end of a long day or the beginning of a new one. They’re tender, fragrant, and if you’d like, topped with melted cheese. Whether it’s for breakfast, lunch, or dinner, this dish is sure to satisfy.
When I was a kid in Girl Scout camp, one of my friends taught our troop how to make campfire potatoes over an open flame. It was tricky at first, but only because we were super hungry and wanted it to cook faster. If one is patient, one can master the outdoor art of campfire potatoes effortlessly. Now, I can’t wait to share this crafty cookout dish with my loved ones.
Can I cook more than just potatoes?
While cheesy potatoes, onions, and herbs make a great meal on their own, you might want to add more protein to keep you full for longer. I recommend getting some pre-cooked meats like sausage to cook with the potatoes. This way, there’s no risk of cross-contamination because the meat has already been cooked. Plus, both the meat and potatoes can soak up all those yummy herbs and flavors while they cook together. I also like to toss in a few freshly washed mushrooms and sliced bell peppers for a more veggie-rich taste.
How do I store leftovers?
Ideally, campfire potatoes are best enjoyed fresh out of the foil. But you can easily store them in the same foil by wrapping them up tightly again and putting them in a fridge or cooler. Chilled, they’ll last 1-2 days. Reheat them the same way you cooked them, but for 10 minutes instead of 40. Otherwise, if you’re bringing them back home after a camping trip, transfer them to an airtight container and refrigerate for 2-3 days. Then you can pop them in the oven at 350°F for 10-15 minutes.
Serving suggestions
Garnish your campfire potatoes with fresh parsley for a gourmet touch. Enjoy these with a scoop of Sour Cream, Chunky Guacamole, or Cucumber Salsa for a refreshing topping. I’ve also found that these taters go great with other cookout dishes like Grilled Cod In Foil, Grilled Chicken Tenders, Macaroni Salad, Grilled Tofu, or Baked Beans. You could also whip up something as simple as chicken sausages roasted on sticks.
Ingredients
- 1 1/2 pounds red potatoes thinly sliced
- 1 small onion thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons butter cut into thin slices
- Chopped fresh rosemary optional, plus more for garnish
- 1/2 cup shredded cheddar cheese
- Chopped fresh parsley for garnish
Instructions
- Lay the potatoes and onions out in the center of a large sheet of heavy-duty aluminum foil. Season with salt and freshly ground black pepper.
- Dot the potato and onion slices with butter. If using, sprinkle chopped fresh rosemary over the top. Fold the foil over to create a sealed packet.
- Place the foil packet over a medium-heat campfire or grill. Cook for about 25-30 minutes, or until the potatoes are fork-tender.
- Carefully open the foil and sprinkle shredded cheddar cheese on top. Reseal the packet and cook for an additional 3 minutes to let the cheese melt before serving.
- Open the packet carefully to avoid hot steam, then serve the campfire potatoes warm, garnished with additional rosemary or parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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