How to bake potatoes over a fire. Baked potatoes on coals How to bake potatoes in foil on the grill

When you go out into the countryside with family or friends, in terms of cooking there are always potatoes, in the coals or on an open fire; it’s impossible to imagine a simpler dish cooked in nature. Today you have the opportunity to get acquainted with such a wonderful recipe as baked potatoes in foil with lard on coals.

The cooking center will be directly hot coals. Aluminum foil conducts heat very well and will actually serve as the baking container itself, and this is another advantage of cooking outdoors - the absence of dirty dishes.

To bake potatoes in foil with lard over coals, for three servings, we will need the following ingredients:

Potatoes – 1 kg.
Lard – 300 gr.
Salt - to taste.
Black pepper - to taste.
Spices - to taste.
Aluminum foil - roll.

How to cook potatoes in foil with lard over coals?

It is not advisable to take large potatoes, as they will not bake well and burn; it is optimal to choose medium-sized potatoes, preferably without large distortions in the body shape.

• 
  The potatoes must be thoroughly washed to remove sand and dirt; do not cut off the skins. Cut each potato into 2 halves.
• 
  Cut the lard into slices 5 - 7 millimeters thick, salt well, add spices to taste, you can even overdo it a little, as the salt and spices will be transferred to the potatoes.
• 
  In each of the cut potatoes, put 1-2 pieces of lard, you can add a little of your favorite spices, then wrap tightly in several layers of foil and form into balls.
  
• Next, place the potatoes in foil directly on hot coals, cook for 10 minutes, then turn over and cook for another 5-10 minutes.
  

The readiness of potatoes with lard in foil over coals is checked using a toothpick or knife. If the potatoes are easily pierced, you can safely remove them from the coals and serve after a little cooling. Potatoes in foil with lard are perfect as a side dish or as a finished dish.

As the weather warms up, the outdoor season begins. Well, what could be more pleasant than sitting with a friendly company in nature. Now we will tell you how to cook potatoes baked on coals.

Baked potatoes on the fire

Ingredients:

• potato.

Preparation

Wash the potatoes thoroughly. It is best to use a brush for this to remove dirt from the “eyes” and dents. And then wipe it dry with paper napkins. We wrap each potato in foil and place it on hot coals. We check readiness like this: unfold the foil and pierce the tubers with a sharp knife, if it goes in easily, then the potatoes baked in ash are ready! Carefully place it on a plate, unwrap it, sprinkle with salt and enjoy!

Baked potatoes with lard in foil

Ingredients:

• potatoes – 1 kg;
• – 150 g;
• salt, spices.

Preparation

Wash the potatoes, dry them and cut them in half, but not completely. We need the potato to open up and not fall apart into 2 parts. Salt and sprinkle spices on all the tubers, both outside and inside. We put a slice of lard into the cut of each potato and then completely wrap the tubers in foil. Place it in hot coals and cook until cooked.

Baked potatoes on the fire

Ingredients:

• potatoes – 500 g;
• butter – 40 g;
• salt;

Preparation

We take the washed potatoes, pierce them in two places with a fork, put them in the microwave for 7 minutes. Then we wrap them in foil and place them in hot coals. After 5 minutes, turn it over. Unwrap the finished potatoes, baked in their jackets, cut them into 4 parts, but not all the way to the end, and insert a piece of butter into the center. Add some salt, sprinkle with chopped herbs and enjoy!

When the barbecue meat runs out, it’s the turn of potatoes. After all, potatoes baked on coals are delicious on their own.

To bake potatoes, you need to have enough ash and coals, and for this the fire must burn for at least an hour, or even more. Therefore, it is usually prepared after meat and in the evening, with songs accompanied by a guitar.

You can cook potatoes over coals with various additives to suit your taste. Fill with onions, mushrooms, cheese. But first we will tell you how to bake potatoes over coals correctly.

1. Make a fire, let the wood burn down to red coals with small flames. The coals after the barbecue or along with the last portion of meat are also suitable.

2. Rake a hole in the center of the fire or grill almost to the very ground (bottom) and pour potatoes into it. Sprinkle coals on top of the potatoes.

3. Cook for 15-20 minutes. The readiness of potatoes can only be determined by pulling them out one root at a time and breaking them or piercing them with a knife.

If the potatoes break, it means they are ready. Some people like it undercooked, and it’s delicious too. Now you need to peel it, salt it and eat it.

How to bake potatoes on coals with filling

1. While the potatoes are baking according to the recipe above, let's make the filling. It can be varied:

• herb oil
• fried mushrooms with onions

The classic filling for baked potatoes is butter with herbs and grated cheese. You can add garlic to the cheese.

2. Finely chop the dill and mix it with butter, mash thoroughly with a fork and mix. Once the potatoes are done, remove them from the fire.

3. Using a sharp knife, make a partial longitudinal cut on each potato and slightly move both halves of the potato apart.

4. Using a small spoon, mash the potato pulp and add a little butter mixed with dill. Sprinkle with cheese and combine baked potato halves.

5. Place the potatoes back into the fire for 1-3 minutes.

How to bake potatoes over a fire in foil

To bake potatoes with cheese on coals, you will need the following ingredients:

• potatoes – 10 pcs.
• cheese – 200 g
• garlic – 4-5 cloves
• salt, ground black pepper - to taste

How to deliciously bake potatoes over coals:

1. Cut the peeled potatoes in half, put a slice of cheese on each half, squeeze a little garlic through a garlic press, add salt and pepper and wrap in foil.

2. Bury the potatoes in foil in hot coals and the ashes of a burnt fire for 20-30 minutes.

Fry potatoes in coals for 15-30 minutes, depending on the size of the potatoes and the strength of the coals.

How to fry potatoes over a fire

Potatoes on the fire in foil
1. Wash the potatoes well from the soil, remove moisture with paper napkins.
2. For each potato, prepare a square-shaped piece of foil so that you can wrap the entire potato in it.
3. Wrap each potato tightly in foil, but be careful not to tear the foil.
4. Using a shovel or other metal tool, stir up the coals and make indentations almost to the ground or bottom of the grill.
5. Place the potatoes in foil into the recesses, lightly cover the sides and top with coals.
6. Bake potatoes in coals for about 30 minutes, depending on the size of the potatoes.
7. Salt the potatoes already prepared while eating.

How to fry potatoes over a fire without foil
1. Wash the potatoes well and remove any remaining soil with a brush.
2. Remove moisture from potatoes with a towel or paper napkins.
3. Using a shovel or other metal object, stir up the coals and make indentations almost to the ground or bottom of the grill.
4. Place the potatoes in the recesses, lightly cover the sides and top with coals.
5. Bake the potatoes in coals for about 30 minutes, depending on the size of the potatoes.
6. Salt potatoes while eating.

How to fry potatoes on skewers and grill

Products

Sunflower oil - 40 milliliters
Salt - half a teaspoon

How to Make Sliced ​​Potatoes on a Campfire
1. Wash young potatoes well, scrape off the soil with a rough brush, but do not cut off the skin.
2. Remove excess moisture from potatoes with paper napkins.
3. Cut dried potatoes into thick circles 1.5-2 centimeters thick.
4. Place the potato plates on skewers, leaving a distance of 0.5 centimeters between the plates, or place them on the grill grate.
5. Pour sunflower oil generously onto the potatoes on all sides and sprinkle salt evenly.
6. Fry potatoes over heat, turning occasionally, for 15 minutes on each side.
7. Check readiness by piercing the potato plates with a toothpick or fork.

How to fry potatoes with lard on skewers

Products
New potatoes - 1 kilogram
Lard - 300 grams
Rosemary - a few sprigs
Pepper - to taste
Salt - to taste

How to make sliced ​​potatoes over a fire with lard
1. Wash young potatoes well, scrape off the soil with a rough brush, but do not cut off the skin. 2. Remove excess moisture from potatoes with paper napkins.
3. Cut dried potatoes into circles 0.5 centimeters thick.
4. Cut the frozen lard with a sharp wide knife into thin slices a couple of millimeters thick, about 3 centimeters wide, so that they are slightly smaller than potato slices.
5. Thread potato and lard slices onto skewers, alternating them with each other.
6. Salt and pepper the potato skewers.
7. For each skewer with potatoes, prepare a sheet of foil so that you can wrap the whole potato in it.
8. Rinse the rosemary sprigs and divide them with your hands into the same number as skewers with potatoes.
9. Wrap each potato skewers tightly in a sheet of foil along with a sprig of rosemary.
10. Keep potato skewers over the coals for 20 minutes, turning occasionally.
11. Carefully, so as not to burn yourself, remove the foil from the potatoes, hold the skewers over the fire for 5 minutes until the potatoes are browned.

Fkusnofacts

The advantage of frying potatoes wrapped in foil over a fire is that the potatoes won't char and will not be stained with ash, unlike potatoes without foil.

Any potato is suitable for frying over a fire, but it should not be limp.

Potatoes in foil can be fried over a fire together with lard. To do this, you need to make a deep, almost through, transverse cut in the middle of each potato and insert thin slices of lard into it. After this, wrap the potatoes tightly in foil.

To determine potatoes are ready When fried over a fire, you need to take one potato out of it, unfold the foil a little and pierce it with a knife - it should be soft.

Traditionally fried potatoes over a fire are eating along with the peel. If the potatoes were fried in foil, before serving, you need to unfold it a little, but do not remove it completely. This will prevent you from getting dirty with ash.

You can pre-fry the potatoes before frying them over the fire. marinate. To do this, it must be peeled, cut into rounds, poured with marinade, marinated for 30 to 60 minutes and fried on skewers.

To fry the potatoes over the fire evenly and it didn’t remain raw in the middle, it’s better to cook it in foil and with pieces of lard. The lard should be thinly sliced ​​and each piece placed on a skewer between the potatoes or placed in a deep cut in the middle of a whole potato, then wrap the skewers or whole potatoes in foil.

- Marinade with lemon and garlic: mix the juice of half a lemon and 150 milliliters of vegetable oil, add 6 crushed cloves of garlic, any chopped herbs, salt, pepper.

- Marinade with mayonnaise or sour cream: mix mayonnaise or sour cream with chopped dill, add a few chopped garlic cloves, salt and pepper to taste.