Campfire Potatoes Are The Easy Outdoor Dish To Close Out Summer

As we head into the end of summer and the beginning of fall, the weather is getting a little cooler, but not so cold you'll freeze outside: It's the perfect time to go camping. Whether you're hiking, bike riding, or just sitting around the fire, you're going to need some sustenance. And what better way to stay full and satisfied than to cook up an easy and comforting potato dish?

However, if the mention of camping is making you want to read something else, don't worry: Despite their name, campfire potatoes don't have to be cooked over a campfire. They work just as well on the home grill or even in the oven. Once your potatoes are seasoned and topped with cheese, all you need to do is cover them in foil and seal the edges before cooking them. Thirty minutes later, you'll get rich, cheesy, hot potatoes, with hardly any effort. Pair this side dish with beef or chicken, or any other tasty foods to roast over a campfire – and don't forget to top off your meal with fiery campfire cocktails. 

To get started making campfire potatoes, first cut yours into evenly sized chunks or slices. This recipe is so versatile that you can use practically any type of spud, although keep in mind that starchy ones won't retain their shape quite as well. However, a potato that falls apart a little doesn't matter too much for this dish, since it will just blend together with the melted cheese. Then toss your cut spuds on a large piece of foil with olive oil and seasonings of your choice — these can include salt, pepper, garlic powder, onion powder, oregano, thyme, rosemary, paprika, and red pepper flakes. You can also add sliced onions, bacon bits, green onions, or minced garlic if you'd like.

Next, slice a few pats of butter and arrange them over the top of your potatoes, then fold the edges of the foil up to create a bowl. You can pour a little chicken broth in here for added moisture and flavor, although you can also leave it out if you'd prefer. Lastly, sprinkle on some cheddar or mozzarella. After you've sealed the foil around the spuds, place the whole thing over the grill, campfire, or in the oven for about half an hour (longer if you have chunks rather than slices, or if you like crispier potatoes). Sprinkle a little Parmesan and a few herbs on top, or just grab your fork and dig in.