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.
