The potatoes are sliced and layered with thick onion, then topped with big pads of butter and lots of salt and pepper. The cooking is completely hands off and very forgiving. Just nestle the potatoes in the charcoal and leave them there for an hour or so. (Notice the fading light in the photo, below...)
The onions caramelize slightly, the potatoes stay moist, and you end up with a sweet, salty, buttery tumble of good stuff.
Related: Best Campfire Foods: What Do You Eat While Camping? (Images: Elizabeth Passarella)