Perfect on their own, drizzled with mint sauce or a roast garlic mayo, served as a side to roasts these golden campfire roast potatoes bring warmth and happiness around the cooking fire.

These golden crisp tatties played an important part in the evolution of the FireChef Grill, we position the potatoes indirect so they roast to perfection in the fire’s radiant heat.

Happiness is a Roast Potato

The roast potato fills me with warm memories of family round a table. We will all have our own familiar and favorite ways of roasting potatoes at home. This method is my mothers from her mother before that.

We start with a good floury potato- King Edward’s are particularly floury, Maris Piper’s work well too.

How to make Crispy Roast Potatoes on the Campfire

Get a pan of water to rolling boil on the fire. As we wait we can peel the potatoes, then cut them to a thickness the same depth as the grill.

Add the peeled potatoes to the boiling water. We want to parboil the potatoes for 7 minutes, so the centers remain uncooked and we have a soft fluffy outer edge that we can buff up with oil, this will become our golden crunchy exterior.

Turn out to a colander or pour off the excess water. Allow the to rest in the air so the steams leaves we have moved from wet to the dry phase of the potato roast.

I am using goose fat here, any high-temperature fat will so, rapeseed and butter are pretty tasty. If you were roasting some meat, catching and using the dripping would be the historical way to do it, most excellent. Consider adding further flavours here to the potatoes, chopped; garlic, chilli, herbs if it works for you, in potatoland there are few rules. I am keeping to basic roasties here so just adding a generous sprinkling of salt flakes.

Lid on. Buff. Work it hard, those inner potatoes at 7 minutes will not break we just want a fluffy oiled exterior.

BOOM, into the FireChef Grill– please note any folding grill would do, you could use rocks to support the arm of your folding grilling. The target is to position the roasties in the correct temperature zone from the fire.

Let’s feel for Firemark 3, a distance to the side of the fire you can comfortably hold your hand 3 seconds, this will yield a cooking heat of 180C. Also consider position around the fire, if you want them smoky, position more downwind.

Slide the support leg through the handle slot an find the angle that works for your fire. Push the support leg into the ground resting the grilled flared base down, and retire. We are roasting in the campfire’s radiant heat.

FireChef Grill campfire roast potatoes
FireChef Grill- Roast Potatoes

Roast Potatoes on the Campfire

Keep an eye on the tatties, add logs to keep the fire fed when necessary. After 30-40 minutes, when Golden O’clock simply slide the grill up and turn the grill to finish these orbs of awesomeness.

When the potatoes are soft through to an exploratory knife, the exteriors golden and crisp it is time to serve. Keeping it simple I placed them on a oak board, dressed with rosemary and a further scrattering of of salt flakes.

Campfire Roasted Potato
Campfire Roast Potatoes
Prep Time
20 mins
Cook Time
1 hr 10 mins

Crispy golden campfire potatoes, grill roasted in the radiant heat of a campfire or fire pit are delicious. Eaten alone with a sprinkling of salt flakes and a sauce like mint or embered garlic mayo or as a side a full open fire roast dinner.

Course: Side Dish
Cuisine: Food of the Fire
Keyword: campfire roast potatoes, fire pit roast potatoes, firechef grill, roast potatoes, roasting grill
Servings: 4 people
Calories: 220 kcal
Author: Pete Roobol | Fire Cook
  • 10 Potatoes A good floury potato like King Edward's or Maris Piper
  • 1/2 cup Goose fat Olive oil, Rapeseed oil, Butter, Meat dripping also work well
  • 3 sprigs Rosemary Thyme, chopped garlic, chopped chillies all work well individually or in combination added during the potato buff stage. 1 sprig rosemary chopped for buff, other 2 reserved for dressing dish at end
  • 1 tbsp Sea Salt Flakes
  1. Start and build up a moderate sized campfire

  2. Bring a pot of water on the campfire to a rolling boil

  3. Peel potatoes then chop to a thickness the depth of the campfire grill

  4. Parboil the potatoes for 7 minutes, then drain and rest

  5. Add the oil, half the salt, and chopped herbs to the pan of drained potatoes and shake hard- work that buff, we want a good floury soft edge to the part cooked tatties.

  6. Open folding grill and position the buffed potatoes with in. Set the grill basket at a distance to the side of the fire where you can hold you hand for 3 seconds (Firemark 3). When golden one one side, turn the grill.

  7. When perfectly golden and crispy both sides, test with a knife to ensure potato centers are soft and fluffy. Turn out to a board or plate, sprinkling with the remaining salt and dress with the remaining sprigs of rosemary

Recipe Video

Recipe Notes

Delicious on their own liberally dressed with mint chimichurri or sauce. Ember roast garlic mayonaise also a favorite dip here. These are the perfect accompaniment to any fire roast dish. If roasting larger meats consider collecting the drippings in a pot below and use these as the basting oil for the buff stage of the campfire roast potato!