These Campfire Potatoes are the perfect side dish when you’re grilling or cooking over a fire. Since they are cooked in a foil packet, clean up is a snap.
Our family gets together at the cabin my dad built at the back of our farm as much as we can when the weather is nice. It usually has to happen after a rain in the spring or fall because otherwise my dad and brother-in-law are in the fields.
There’s no electricity or running water (there’s a rain barrel at the back of the cabin to wash grubby hands) but we do have a fire pit and a couple of fryers so we’ll either have a fish fry (yum) or grill hamburgers and hot dogs over the open fire.
These Campfire Potatoes are a perfect side dish for our cook outs at the cabin. They beat a bag of chips any day! Just remember that potatoes take a while to cook so be sure to throw them on the grill/fire first thing. If they are done before your meat, they’ll stay warm in the foil packet for quite a while.
Add a foil packet of fresh asparagus in the spring or other fresh vegetables any time of the year and you have one great meal.
This recipe came from the Pot O’ Gold Cookbook from the St. Patrick Altar Society of Imogene, Iowa. Those Iowans know how to cook!
Even though the name has “campfire” in it, you can definitely do these on the grill or even in the oven.
Here’s what they look like before they are cooked. Look at all that butter and cheese…yum!
Be sure to tear off a nice size piece of aluminum foil. Use heavy duty foil if you have it. If you don’t, you might want to do a double layer of foil just so it doesn’t tear while on the fire.
These Campfire Potatoes are the perfect side dish when you're grilling or cooking over a fire. Since they are cooked in a foil packet, clean up is a snap.
- 5 medium potatoes washed
- 1 medium onion sliced
- 6 Tablespoons butter or margarine
- 1/3 cup shredded cheddar cheese
- 2 Tablespoons minced parsley
- 1 Tablespoon Worcestershire sauce
- Salt and Pepper to taste
- 1/3 cup chicken broth
Peel and thinly slice potatoes.
Place potatoes and onions on a large piece of heavy duty aluminum foil (20 by 20 inches).
Dot with butter.
Combine cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
Fold up foil around potatoes to form packet; add broth.
Seal edges of foil well.
Grill for 35-40 minutes or until potatoes are tender.
Cook times can vary based on how hot the fire/grill is. It is best to start these early. They can stay hot in the foil for quite a while.
Participating in the Weekend Potluck!!