Looking for easy camping recipes? Try these easy campfire potatoes with onion, rosemary and parmesan! They can be cooked in the ashes, on a grill or in the oven.
Wash the potatoes well under running water and cut them into chunks. Transfer them to a large bowl. Add the seasoning and toss the potatoes until all the potatoes are well coated.
Peel and cut the onion in half and cut each half into slices. Separate the slices and add them to the bowl altogether with rosemary (remove the stems). Mix.
Divide the potatoes between 4 sheets of aluminum foil. Top each portion with about a tablespoon of butter and wrap them in foil.
Cook in the ashes/on a grill for about 30-40 minutes or until they look to your liking.
When ready, carefully open the packets and sprinkle generously with Parmesan.
Serve warm!
Notes
Onion β you can use red, white or yellow onion. Small or medium-sized onions will be plenty.
Paprika β use either sweet (classic) or smoked paprika.
I used unsalted butter. If using salted butter, you might need to reduce the amount of salt.
Note that the cooking time might vary depending on how hot the ashes are or the grill you are using.
Make sure the aluminum foil sheets are large enough to hold the potatoes. Mine were about 18 inches long and 10 inches wide (45x25 cm).
For more tips and information or if in doubt I recommend reading the whole post.
Course: Dinner, Lunch
Cuisine: American
Keyword: Campfire Potatoes in Foil, Campfire Potatoes Recipe
Nutrition Facts
Easy Campfire Potatoes
Amount per Serving
Calories
247
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
31
mg
10
%
Potassium
990
mg
28
%
Carbohydrates
31
g
10
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
655
IU
13
%
Vitamin C
27.9
mg
34
%
Calcium
78
mg
8
%
Iron
7.5
mg
42
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube