Step 1: Prepare Your Fire and Your Foil

The ideal fire for cooking is not a roaring blaze. You want a mature fire that has burned down to a bed of hot, glowing embers or coals. While the fire is settling, prepare your foil packets. Tear off four large sheets of heavy-duty aluminum foil, each about 18-24 inches long. For extra insurance against leaks and tears, it’s highly recommended to use a double layer for each packet. Lay one sheet on top of another for each of the four packets.

Step 2: Chop and Combine Your Ingredients

In a large bowl (this is easier than trying to season in the foil), combine the chopped potatoes, sliced onion, bell pepper chunks, and smashed garlic cloves. The key to even cooking is ensuring your potatoes are cut into uniform, bite-sized pieces, about 1 to 1.5 inches. If the pieces are all different sizes, you’ll have a mix of mushy and raw potatoes.

Drizzle the vegetable mixture with the olive oil. Sprinkle evenly with the coarse sea salt, black pepper, smoked paprika, garlic powder, and dried herbs. Use your hands or a large spoon to toss everything together thoroughly, making sure every single piece of potato and vegetable is coated in oil and seasonings. If you are using smoked sausage, add the slices to the bowl and toss them in as well.

Step 3: Assemble the Foil Packets

Divide the seasoned potato mixture evenly among the four double-layered foil sheets, mounding it in the center of each sheet. Dot the top of each potato mound with 1 tablespoon of the cubed butter. The butter will melt down into the potatoes as they cook, creating a rich and delicious sauce.

To seal the packets, bring the two long sides of the foil together above the filling. Fold them down together in a tight, ½-inch seam. Continue to fold the seam down several times until it is snug against the filling. This is often called a “hobo packet” seal. Next, take the two open ends and fold or roll them inward tightly toward the center to create a fully sealed, rectangular packet. The goal is to create a sealed environment that will trap steam and cook the potatoes.

Step 4: Cook on the Campfire

There are two primary methods for cooking the packets:

• Directly on Embers: Carefully place the foil packets directly onto a hot bed of embers, away from any active flames.

• On a Grill Grate: Place a grill grate over your fire pit, about 4-6 inches above the hot coals, and arrange the packets on the grate. This method provides more even, less intense heat and reduces the risk of burning.

Cook for approximately 30-45 minutes, carefully flipping the packets every 10-15 minutes with a long pair of tongs. The total cook time will vary greatly depending on the heat of your fire and the size of your potato chunks.

Step 5: Check for Doneness and Serve

After about 30 minutes, carefully remove one packet from the fire. Place it on a stable, heatproof surface. Use caution when opening, as a large amount of hot steam will escape. Unfold the top seam and use a fork to pierce one of the larger potato pieces. If it is tender and easily pierced, they are done! If it’s still firm, reseal the packet tightly and return it to the fire, checking again in 10-minute intervals.

Once cooked, you can serve the potatoes directly in their foil packets for an authentic, rustic experience and easy cleanup. If adding cheese, open the packets, sprinkle the cheese over the hot potatoes, loosely reseal for a minute or two to let it melt, then serve immediately.