North Dakota Campfire Foil Potatoes on Arteflame

Introduction

Nothing says North Dakota comfort food like campfire foil potatoes – and we’re taking them to the next level using our Arteflame grill. With the griddle’s even heating and juicy-locking butter, you’ll get smoky, tender potato slices with perfectly caramelized onions in every bite. Let’s elevate your outdoor cooking – no pans, no oven, just pure flavor straight from the grill.

Ingredients

• 4 large russet potatoes, thinly sliced
• 1 large yellow onion, thinly sliced
• 6 tablespoons unsalted butter, cubed
• Salt, to taste
• Freshly ground black pepper, to taste
• Aluminum foil (heavy-duty)
• Chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil onto three folded paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the oiled napkins and light the napkins with a match or lighter.
3. Allow your Arteflame to heat up for about 20 minutes. The center grate will get blazing hot for searing, and the surrounding flat griddle cooktop will develop perfect heat zones.

Step 2: Prep the foil potatoes

1. Lay out four large squares of heavy-duty aluminum foil, double-layered for sturdiness.
2. Divide the potato and onion slices evenly among the foil squares.
3. Top each with cubes of butter, and season generously with salt and pepper.
4. Fold and seal the foil packets tightly to lock in the flavor and steam.

Step 3: Cook the potatoes on the Arteflame

1. Place the foil packets on the Arteflame flat griddle cooktop near the center for higher heat or toward the edge for gentler cooking.
2. Cook for 20–25 minutes, flipping once halfway through. The potatoes should be fork-tender with a golden, crispy base.

Step 4: Serve

1. Carefully open foil packets (watch for steam) and garnish with fresh chopped parsley if desired.
2. Serve hot directly from the packets or plate for family-style enjoyment.

Tips

• Place the foil packets closer to the center of the cooktop for a crispier edge on the potatoes.
• Use russet or Yukon Gold potatoes for the best texture and flavor.
• You don't need to use olive oil – butter adds richness and unbeatable flavor.
• Add a touch of smoked paprika or garlic powder to deepen the flavor.
• No clean-up! The Arteflame grill leaves no pots or pans to wash afterward.

Variations

1. Cheddar & Bacon Potatoes: Add crumbled cooked bacon and shredded sharp cheddar to the packets before sealing for a decadent twist.
2. Garlic Herb Potatoes: Toss slices with fresh minced garlic, rosemary, and thyme.
3. Spicy Jalapeño Potatoes: Add thinly sliced jalapeños and a dusting of cayenne for a bold, spicy version.
4. Sweet Potato Medley: Sub in sweet potatoes and red onions for a sweet-and-savory mix.
5. Mushroom & Swiss: Include sliced mushrooms and a slice of Swiss cheese for a hearty, earthy foil packet meal.

Best pairings

• Reverse-seared New York strip steak
• Griddled corn on the cob with chipotle butter
• Smoky grilled sausage links
• Campfire s’mores finished on the Arteflame flat top

Conclusion

Using the Arteflame grill, North Dakota-style campfire foil potatoes become more than a side – they’re an unforgettable experience. With buttery undertones, smoky edges, and silky onions, it all comes together with that ring of fire flavor only Arteflame provides. Whether paired with grilled meats or enjoyed solo, this is outdoor cooking at its best.