Crispy Campfire Potatoes Recipe

Looking for easy camping recipes? Try these simple campfire potatoes with onion, rosemary and Parmesan. They cook beautifully in the ashes, on a grill or in the oven, and make a perfect side—or an easy main when you add a protein.

These foil-wrapped campfire potatoes are a quick, hands-off side dish for camping or backyard cookouts. They’re full of flavor from rosemary and onion, finished with a generous sprinkle of Parmesan. You can prep them ahead of time and keep them chilled in the fridge until you’re ready to cook.

How to make campfire potatoes with Parmesan

Start by washing the potatoes thoroughly to remove any dirt. Cut them into bite-sized chunks and place them in a large mixing bowl—big enough to toss the potatoes comfortably with the seasonings.

Season the potatoes first and toss them so every piece is nicely coated. Then add thinly sliced onion rings and torn rosemary leaves, toss again to distribute the aromatics, and divide the mixture into four equal portions. Place each portion on a sheet of aluminum foil, top with a tablespoon of butter, and wrap tightly.

Cook the foil packets in the hot ashes of a campfire, on a covered grill set to indirect heat, or in a preheated oven. Plan for roughly 25–40 minutes of cooking time depending on heat and potato size. Carefully open one packet (watch for hot steam) to check doneness—potatoes should be tender inside and starting to develop some crust or caramelized juices.

When the potatoes are cooked to your liking, open each packet and finish with a generous sprinkle of freshly grated Parmesan. Serve warm as a side to grilled meats or as a comforting, easy main when paired with added protein such as bacon, chicken or sausages.

Suggested pairings: grilled turkey kabobs, sausages, or a grilled whole fish—great options when cooking outdoors. These potatoes also go well with grilled chicken or a simple green salad for an easy dinner at home or on the road.

What can you cook on a campfire?

Campfire cooking is versatile. Foil packets are especially handy—vegetables, fish, and meats all work well. If you have a skillet you can make quick one-pan meals like skillet fajitas or a hearty campfire stew for feeding a crowd. For breakfasts, a skillet full of bacon, eggs and potatoes is a classic outdoor treat.

More potato recipes to try

• Ash-Roasted Potatoes
• Parmesan Roasted Potatoes
• Garlic Smashed Potatoes
• Loaded Hasselback Potatoes
• Twice Baked Potatoes
• Breakfast Potatoes
• Parmentier Potatoes
• Red Potato Salad

Easy Campfire Potatoes

Simple foil-wrapped potatoes seasoned with salt, pepper and paprika, layered with onion and rosemary, finished with butter and Parmesan. Perfect for camping, grilling or oven roasting.

Ingredients

• 2 pounds potatoes (900 grams), washed and cut into chunks
• 1.5 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1 onion, peeled and sliced into rings
• 2 fresh rosemary sprigs, leaves removed and torn
• 4 tablespoons butter (60 grams), divided (about 1 tablespoon per packet)
• Parmesan, for sprinkling when serving

Instructions

1. Wash and cut the potatoes into chunks. Place them in a large bowl.
2. Add salt, pepper and paprika. Toss until all potato pieces are evenly coated.
3. Slice the onion and separate the rings. Add the onion and rosemary leaves to the bowl and mix gently.
4. Divide the potato mixture into four portions. Place each portion on a sheet of aluminum foil, top with about 1 tablespoon of butter, and wrap tightly.
5. Place the packets in hot ashes, on a grill over indirect heat, or in a 200–220°C (400–425°F) oven. Cook 25–40 minutes until the potatoes are tender and starting to brown. Cooking time will vary with heat intensity and potato size.
6. Carefully open each packet and sprinkle generously with Parmesan. Serve warm.

Notes

1. Onion: Red, white or yellow onions all work well; small or medium sizes are ideal.
2. Paprika: Use sweet (classic) or smoked paprika for a deeper flavor.
3. Butter: If you use salted butter, reduce the added salt to taste.
4. Cooking time: Varies with how hot your ashes or grill are—check a packet early to avoid overcooking.
5. Foil size: Make sure sheets are large enough to hold the potatoes and fold securely. Approximately 18 × 10 inches (45 × 25 cm) works well.

Nutrition

Per serving (approximate): Calories 247 kcal, Carbohydrates 31 g, Protein 6 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 31 mg, Potassium 990 mg, Fiber 6 g, Sugar 1 g, Vitamin A 655 IU, Vitamin C 27.9 mg, Calcium 78 mg, Iron 7.5 mg.

Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.

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