Colin FosterBy Colin Foster

Updated November 2026

Cooking potatoes in a campfire is one of the easiest ways to get a hot, filling side dish on a camping trip, and it needs nothing more than potatoes, a little foil, and a bed of hot coals. This guide walks you through choosing the right potatoes, building the right kind of fire, wrapping and placing them, and checking for doneness so the centers come out fluffy instead of raw or scorched. You will also find a gear list, common mistakes to avoid, and answers to the questions campers ask most often.

What You Need Before You Start

Good campfire potatoes depend more on preparation and fire management than on any special equipment. Gather these items before you light the fire:

Shopping for one? See our guide: 5 Best Cast Iron Campfire Cooking Equipment for Camping (2026).

  • Medium russet or Yukon Gold potatoes, one per person plus one extra
  • Heavy-duty aluminum foil, enough for a double wrap around each potato
  • Cooking oil or butter, a tablespoon or so per potato
  • Salt, pepper, and any seasonings you like
  • Long metal tongs or a fire poker
  • Heat-resistant gloves
  • A fire-safe bed of coals, not open flames
  • A fork or thin skewer for testing doneness

Choosing the Right Potatoes

Size and variety matter more than most campers expect. Medium potatoes, roughly 6 to 8 ounces each, cook through in a reasonable time without burning on the outside. Very large baking potatoes can take an hour or more to cook in the middle, while very small ones dry out quickly.

Russets bake up fluffy and dry, which suits people who like a mealy, floury texture. Yukon Golds are naturally buttery and hold together better, making them a good choice if you plan to slice them open and add toppings. Waxy red potatoes work too, but they stay firmer and take longer to soften in the middle.

Scrub the skins well to remove dirt, since you are cooking them in ash and soot. Pat them dry, then prick each one four or five times with a fork. This lets steam escape so the potato does not burst in the coals.

Step-by-Step: Cooking Potatoes in a Campfire

Step 1: Build the Right Fire

Do not cook potatoes directly in the flames. Flames blacken the foil and leave the outside charred before the inside is done. Instead, let the fire burn down until you have a bed of glowing embers and white-gray ash. Plan on this taking 30 to 45 minutes after the initial burn, depending on how much wood you used. Keep the fire small and steady, and keep fuel on the edges so you can push wood in as the coals fade.

Step 2: Prepare and Season the Potatoes

Rub each potato with oil or softened butter so the skin stays tender and the seasoning sticks. Add a generous pinch of salt and pepper. Pierce the potato a few times, then wrap it tightly in two layers of heavy-duty foil. Double-wrapping keeps the steam in and protects the potato from the coals. Make sure the shiny side of the foil faces inward so heat reflects back onto the potato.

Step 3: Place the Potatoes in the Coals

Use tongs to nestle the wrapped potatoes directly into the embers, spacing them so none are touching. Pull the coals up around them, covering them about halfway. Avoid placing them in the hottest spot in the fire pit, where the coals may be glowing bright orange. A moderate bed of coals gives you more even heat.

Step 4: Turn and Check Regularly

Rotate each potato a quarter turn every 10 to 15 minutes. This exposes all sides to heat and prevents one side from scorching. Expect a medium potato to need roughly 40 to 60 minutes in a good bed of coals. Larger potatoes can take 75 minutes or more. Times vary a great deal with fire strength, so rely on the doneness test rather than the clock.

Step 5: Test for Doneness

Use tongs to pull one potato from the coals and set it on a flat rock or your cooler lid. Carefully open the foil and insert a fork or thin skewer into the center. It should slide in with almost no resistance, and the potato should feel soft when you squeeze it gently with gloved hands. If you feel firmness or resistance, rewrap it and return it to the coals for another 10 minutes. The potato is done when the center is soft throughout, not just near the skin.

Step 6: Serve Safely

Wait a few minutes before unwrapping. The foil traps very hot steam, and the potato holds its heat for a long time. Open the foil away from your face and hands. Slice the potato lengthwise, press the ends to fluff the flesh, then add butter, salt, shredded cheese, sour cream, or chives.

Tips for Better Results

  • Preheat the coals for at least 20 minutes before adding potatoes so the heat is steady.
  • If you are cooking for a crowd, wrap more potatoes than you need. Extras keep warm in the foil for a while after they are done.
  • For crispier skins, unwrap the last 10 minutes and place the potato directly on the coals for a short stretch, watching closely.
  • Add sliced onion, garlic, or a pat of butter inside the foil before sealing for extra flavor.
  • Label your foil packets with a marker or a piece of tape so you know which ones are done.

Common Mistakes to Avoid

Most failed campfire potatoes come down to a few avoidable errors:

  • Cooking in open flames. This burns the outside and leaves the middle raw. Always wait for coals.
  • Skipping the fork pricks. Trapped steam can cause the potato to split or burst open.
  • Using a single layer of foil. Thin foil tears easily and lets coals stick to the potato. Double wrap.
  • Assuming the foil packet is done by time alone. Always test the center with a fork.
  • Unwrapping too early. Partially cooked potatoes with firm centers are a common frustration. Give them the full time.
  • Burying them too deep. Burying potatoes under thick ash can slow cooking to the point that they never soften properly.

Safety Notes

Keep children and pets away from the fire pit while you handle hot foil and coals. Use long tongs and heat-resistant gloves at all times. Never leave a campfire unattended, and make sure it is fully extinguished before you leave the site. Follow local fire regulations, which may restrict open fires during dry conditions. If you have any health concerns about cooking over an open fire, consult a qualified professional or your medical provider.

A few inexpensive tools make campfire potato cooking noticeably easier and safer.

  • Long-handled stainless steel tongs. Long tongs keep your hands away from the heat when you move foil packets in and out of coals. Look for a model with a locking mechanism for storage. View on Amazon
  • Heavy-duty aluminum foil. Standard kitchen foil tears easily in coals. Heavy-duty foil holds up better through the full cooking time. View on Amazon
  • Heat-resistant fire gloves. Gloves that handle high temperatures protect your hands while you turn and test potatoes. View on Amazon
  • A cast iron grill grate. A grate lets you set potatoes beside the fire or keep finished ones warm, which is useful when feeding a group. View on Amazon

FAQ

How long does it take to cook potatoes in a campfire?

A medium potato usually takes 40 to 60 minutes in a steady bed of coals. Larger potatoes can take 75 minutes or longer. Always test the center with a fork to confirm doneness.

Should I wrap potatoes in foil for campfire cooking?

Yes. Foil protects the skin from burning, traps steam so the inside cooks evenly, and keeps ash and soot off the potato. Two layers of heavy-duty foil work best.

Can I cook potatoes directly on the coals without foil?

You can, but the skin will char and may taste bitter, and dirt or ash will stick to it. Foil gives a cleaner result. If you go foil-free, expect the skin to be quite blackened and remove it before eating.

Do I need to poke holes in the potatoes?

Yes. Pricking the skin lets steam escape. Without vents, pressure can build up inside and the potato may split or burst in the fire.

What is the best type of potato for campfire cooking?

Russets give a fluffy, dry texture, while Yukon Golds stay creamy and hold up well to toppings. Choose medium-sized potatoes of either type for the most reliable results.

How do I keep potatoes warm after cooking?

Leave them wrapped in foil and place them on the edge of the coals or on a grate beside the fire. They will stay hot for 20 to 30 minutes. Wrap them in a towel inside a cooler for longer holding.

Is it safe to eat the potato skin after cooking in a fire?

The skin is safe to eat if it is cooked through, but it often picks up soot and ash. Many campers peel off the blackened outer layer and eat the tender flesh beneath. Wash potatoes well before cooking to reduce dirt.

Conclusion

Cooking potatoes in a campfire rewards a little patience. Use medium potatoes, prick them, wrap them in double foil, and bury them in a steady bed of coals rather than open flames. Test the center with a fork before serving, and you will get soft, smoky potatoes that pair well with almost any camp meal. For more ideas on cooking over an open fire, explore Foil Packets for Campfire Cooking: A Step-by-Step Guide for Beginners and Cooking Over a Campfire Equipment: What You Need and How to Use It.

Ready to choose one?

Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our camping know-how guides, checking product details against manufacturer specifications and owner feedback.