Foil-Wrapped Campfire Potatoes
Whole russets in the coals, oiled and salted, split open with a spoon.
- calories
- 330
- weight
- 9 oz
- cal / oz
- 37
- protein
- 6 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 45 min
- total time
- 50 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- Foil packet
- Grab and go
- Shelf stable
- Basic
Ingredients
| Russet potatoes | 4 medium | scrub and dry at home, they travel for weeks |
|---|---|---|
| Olive oil | 2 tbsp | dropper bottle |
| Coarse salt | 1/2 tbsp | kosher or sea |
| Ground black pepper | 1/2 tsp | |
| Heavy-duty foil | 4 sheets |
Method
- Build the fire early and let it burn down. You want a bed of coals, not flames.
- Rub each potato with oil until the skin looks wet, then roll it in salt and pepper.
- Wrap each one in a double layer of foil, seams folded tight.
- Bury the packets in the coals at the edge of the fire, not the center. Turn them every ten minutes.
- Start checking at 40 minutes. Push a fork or knife through the foil into the middle. If it stops partway, rake the packet back in for another ten.
- Unwrap, split lengthwise, and mash the inside with a spoon before it cools.
This started as an air fryer recipe, which does not help anyone in a campsite. The method transfers cleanly, though: a whole russet only needs dry, steady, all-around heat, and a coal bed gives you that for free once the flames die down. Foil replaces the fryer basket. The oil and salt on the skin still do the same job, drawing moisture out of the surface so it firms up instead of steaming soft.
Coals are the part people get wrong. Flames scorch the foil side facing them and leave the potato raw in the middle, so wait for the fire to settle and use the edge of the bed. Turning every ten minutes is not fussiness, it is the only way to get even heat without a fan. Russets specifically, because the starch is dry and mealy and falls apart when you mash it; waxy potatoes stay dense and disappointing.
Packing
Potatoes go in a mesh or paper bag so they do not sweat. Pre-cut the foil sheets at home and roll them around the oil bottle.
Variations
- Set the packets on a grill grate over the coals instead of burying them. Slower, harder to burn.
- A packet of instant gravy mix or a spoon of miso turns the potato into a real dinner.
- Slice and pack with dried onion flakes before wrapping if you want something closer to a hash.
https://domesticsuperhero.com/web-stories/the-crispiest-and-best-air-fryer-baked-potatoes