Campfire Potatoes

These foil-packet potatoes are a cookout staple for good reason: they cook right on the grill grate or in the campfire coals, and there’s no pot to scrub afterward.

Sliced potatoes and onion get layered with butter, sharp cheddar, parsley, and a splash of Worcestershire for a savory, slightly tangy kick.

The clever bit is the broth. A little poured into the sealed foil packet turns to steam, cooking the potatoes through and keeping them moist and tender rather than dry.

Sealing the edges of the foil tightly is the one thing that matters here; a loose packet lets the steam escape and the potatoes won’t soften evenly.

Thirty-five to forty minutes over medium coals, and you’ve got a melty, cheesy potato side that’s pure campfire comfort, ready to open and dig into straight from the foil.

Kitchen Tips

• Slice the potatoes evenly and not too thick so they cook through in the packet.
• Seal the foil edges tightly so the broth steams the potatoes instead of leaking out.
• Use a double layer of foil to prevent tears and scorching over direct coals.

Variations

• Add crumbled bacon, sliced sausage, or diced ham to make it a meal.
• Stir in garlic, smoked paprika, or a pinch of cayenne for more flavor.
• Bake in a 400°F (205°C) oven on a baking sheet if you’re not grilling.