My mom used to make these on the grill when we went camping and at family gatherings at home. I always waited until everyone else filled their plates so I could get the brown crispy potatoes at the bottom. My husband is allergic to onions so it’s super easy to make one packet with onions and one without for those who can’t have or don’t like onions. Most vegetables will work well in a foil packet. Just be sure to cut the vegetables that will cook quickly into thicker slices. I’ve added mushrooms and zucchini with success, as well. Don’t be afraid to spice it up with cayenne pepper or your favorite spices!!!
Campfire Potatoes in Foil
- Potatoes, sliced into thin rounds (yellow or red – any potatoes that you don’t have to peel)
- Carrots, sliced into thin rounds
- Onions, sliced into thin rounds
- Seasoning salt
- Garlic, minced
- 4 Tbsp butter, divided and dropped on top of the ingredients before sealing packet
- Slice everything into thin rounds so the cooking time is decreased.
- Use a piece of heavy duty foil or 2 layers of regular foil (I purchase my heavy duty foil at Costco. It comes in a huge roll that lasts forever)
- Place ingredients in the center of the foil
- Sprinkle with seasoning salt and minced garlic
- Drop the butter on top of the ingredients by the Tablespoon so that it will melt evenly
- Bring the short ends of the foil up and fold twice to seal
- Fold in the outer edges to seal, leaving room for steam
- Grill on a metal rack or directly on the coals by the fire’s edge. Can also be done on the BBQ, on medium heat. ~C.Dolly