Campfire Potato Foil Packets
Seasoned potatoes, onion and bell pepper sealed in heavy-duty foil with butter and herbs, then cooked on a campfire grate until fork-tender.
Servings 4 servings
Calories 380kcal
Equipment
- Heavy-duty aluminum foil
- Campfire cooking grate (set 4 to 6 inches above coals)
- Long-handled tongs
- Heat-resistant gloves
- Charcoal chimney starter (optional)
Ingredients
Potatoes
- 2 lb Yukon gold potatoes cut into 1/2-inch cubes
- 1 medium yellow onion sliced
- 1 bell pepper diced
- 3 tbsp olive oil
- 3 garlic cloves minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter cut into small pats
To Finish
- 2 tbsp chopped fresh parsley
- 1/4 cup grated Parmesan optional
Instructions
Fire Setup
- Burn hardwood down to medium coals, or light about half a chimney of lump charcoal.
- Set the grate 4 to 6 inches above the coals.
Packets
- Cut the potatoes into even 1/2-inch cubes, slice the onion, and dice the pepper.
- Toss the vegetables with olive oil, garlic, Italian seasoning, salt, and pepper.
- Divide among four 18-inch sheets of heavy-duty foil and top with butter.
- Fold the long sides together twice and fold in the ends twice, leaving space for steam.
- Cook on the grate 25 to 35 minutes, flipping every 10 minutes.
- Check that a fork slides into the potatoes easily.
- Rest 2 to 3 minutes, open carefully, and top with parsley and Parmesan.
Notes
- Hand test: 5 to 6 seconds above the grate is medium heat.
- On the embers: use the edge of the coal bed and check after 20 minutes.
- Make ahead: build the packets up to a day early and keep them cold.
- At home: bake at 425F for 30 to 35 minutes, or grill over medium heat.
