How to bake potatoes in coals in foil. Baked potatoes in foil on charcoal

A picnic is an event everyone loves and looks forward to. Naturally, the main dish at any trip to nature is barbecue (as an option - barbecue, although for our people this is almost the same thing). But eating only meat is not very interesting. Usually, a variety of vegetables are taken as "accompanying" to him, eaten fresh or baked on a grill. And, of course, baked potatoes. However, not everyone likes root crops covered with ashes (although this has its own charm). If you belong to this category of people, you will surely like potatoes in foil (cooked in coals). It will not stain your hands and at the same time retains all the taste of baked goods. In addition, you can experiment with it, diversifying the flavor.

Spanish potato

It is not known why this recipe is called Spanish - it has long been successfully used in many countries. But since it happened so, let it be considered that it is the Spaniards who are its authors. Preparing this on the coals is simple and does not require special additions to itself. Sufficiently large tubers are taken, washed and dried. The foil is cut or torn into pieces that can be used to wrap potatoes. Potatoes are placed inside, a little olive oil (the recipe is Spanish!) Is poured on it and salt is poured. The tuber is smeared with a hand on all sides and tightly packed in foil. Hot coals are moved apart, "silver eggs" are laid in them and left for the same time that is required for normal baking in ashes.

spicy plates

Potatoes in foil in coals do not have to be baked whole. Sliced, it also cooks faster. It will turn out very fragrant if the tubers are cut into non-thin plates, put them on a piece of foil, salt and sprinkle with a mixture of chopped onions, thyme and dill. The package will bake for about ten minutes, only somewhere in the middle of the process you will need to turn it over to the other side, for even baking.

potato sandwich

A whole discovery can be potatoes in coals in foil, the recipe of which is supplemented with very tempting ingredients. The tubers are taken small, but not quite tiny. If you don't like the skin, you can peel it, but usually potatoes are simply washed and cut in half. The middle ones are salted, and a piece of sausage or cooked meat is placed inside each potato, lined with slices of cheese on both sides. Potato halves are folded, the connected tuber is wrapped in foil and buried in coal for about a quarter of an hour. It has been experimentally established that such potatoes in foil (in coals) are most delicious if they are “stuffed” with slices of smoked chicken breast.

Potato skewers

If you have leftover skewers, try using them for a rather unconventional result. Take a small potato, cut in half. Cut the Hungarian bacon or spicy brisket into thick cubes. String them alternately on a skewer, wrap tightly with foil and send to the grill. It will turn out very tender potatoes in foil in coals with a pleasant meat addition. If you like the crust, then remove the packaging from the almost ready "kebab" and place the skewer in the place intended for it (not on the bottom of the grill) until an appetizing "tan" appears.

Ukrainian fantasies

The national product of this country is in perfect harmony with the popularly loved tubers. Potatoes with lard in foil, baked on charcoal, are quite suitable for barbecue, or can be eaten just like that. The tubers are washed, not too large ones are simply cut in half, the giants are cut into thick plates. A shallow mesh is drawn on the flat part, which is sprinkled with salt, pepper and ground thyme. Parts of the potato are shifted with onion rings and thin slices of fat, combined into the original tuber and wrapped in foil. This meal is baked in the usual way.

Sour cream recipe

The proposed potatoes in foil on charcoal are not baked for too long, however, they require some preliminary manipulations that need to be done at home, before leaving for a picnic. The tubers are peeled and cut into medium slices. A glass of medium-fat sour cream is combined with salt, ground pepper and seasonings - suneli hops or Italian herbs will be just right. The sauce is poured into a container with potatoes and mixed. Already in place, the slices are laid out in one layer on a sheet of foil, wrapped and hidden in the coals. Readiness is checked with any sliver right through the package: if it enters gently, then you can eat.

Everyone loves a delicious baked potato, and almost everyone loves barbecue. And if not meat, then from vegetables with smoke, on coals, it has a very special taste. Therefore, if you are not a big fan of meat, but love potatoes, then we suggest you cook baked potatoes on the grill with lightly salted bacon and herbs. We will cook in foil, on skewers. It is not difficult to bake potatoes on the grill, you can use ready-made coals or light a fire from firewood. Such a potato is truly a royal dish: it is ruddy with a delicious crust, crumbly and sugary on the bend.

Honey and soy sauce will enrich the taste and smell of the usual potato, spices will make it sharper, and lard will add oiliness and tenderness. Such an unusual barbecue will replace any meat dish for you, and it will bring much more benefits.

Decide for a start what fat you will take for this recipe. For example, you can take salted or smoked lard, as well as fresh lard. Take small potatoes, you can use both young and mature ones.

You can serve potatoes with bacon as a separate dish or as a side dish for barbecue or baked fish.

Ingredients

  • young (mature) potatoes 7 pcs.;
  • lightly salted lard (smoked or fresh) 200-300 g;
  • garlic 4 cloves;
  • mayonnaise (sour cream) 2 tbsp. l.;
  • dill or parsley 2-3 sprigs;
  • salt or soy sauce to taste;
  • honey 1.5 tsp;
  • spices to taste;
  • foil.

Cooking

Wash the potatoes thoroughly with a clean kitchen sponge, leaving the skins intact. Cut lightly salted lard into slices, about 3 mm thick.

Prepared lard can be left in its original form or slightly enriched and made rich in taste. Place the chopped lard in a deep plate. Add two tablespoons of mayonnaise or sour cream and chopped dill to the lard.

Stir the lard and add a pinch of ground pepper and honey to give a beautiful shade and enrich the taste.

Pour a few tablespoons of soy sauce over the lard and add a pinch of salt.

Finely chop or squeeze the garlic through a garlic press and send to the fat.

Cut the potatoes into two or three parts in circles, send to the fat and mix. Don't cut too big or it will take a long time to bake.

Thread potato slices in turn with bacon on skewers. Then wrap the potatoes in several layers with foil and immediately go to the already prepared barbecue. Instead of mayonnaise sauce, you can use prepared potatoes with bacon on a skewer and add a few pieces of garlic butter on top. Then wrap the skewer in foil.

Potatoes cannot be cooked on an open fire, only moderate heat coals are used. Bake potatoes in foil, turning occasionally in a circle for 15-20 minutes. The foil will help keep the potato slices from burning and speed up the cooking process.

Otherwise, you can wrap several potatoes with bacon in several layers of foil and bury them in coals. Also cook for 15 minutes. Potatoes in coals in foil are a wonderful, fragrant and satisfying dish.

Use a knife or fork to pierce the potatoes through the foil. If the knife easily enters the tuber, then you can expand it. Because of the foil, the potatoes turn out to be faded, now bring them on the grill until golden brown, for about 10 more minutes. Baked potatoes on skewers on the grill should turn out to be a bright golden color with a golden crust.

Advice: in nature, you can also use and fry delicious potatoes there.

Serve baked potatoes with bacon on skewers or put on a large plate. Fresh herbs or chopped tomatoes and cucumbers can complement the serving of potatoes.

Our barbecue of potatoes with bacon on the coals is ready, serve hot, piping hot. Of the sauces for such a dish, ketchup, mayonnaise or sour cream sauce with garlic and dill is suitable.

During picnics and field trips, baked potatoes on coals will be a great addition (or even an alternative) to barbecue. You can prepare in advance by making preparations at home, or you can quickly orient yourself in the “field conditions”.

Grilled potatoes are prepared in two ways: in foil after the kebabs by burying the tubers in hot ashes, or by roasting them on a fire before the kebabs can be put on. In the first case, you get a baked potato with bacon, in the second - fried with a crispy crust.

Ingredients:

  • potatoes - 1 kg;
  • fat - 150-200 grams (optional);
  • vegetable oil - for frying (for cooking without foil);
  • salt, pepper, spices - to taste.

Charcoal potato recipe

1. Wash the tubers well and wipe dry.

2. For cooking in foil with bacon: make a cut about 1 cm thick in the middle of each potato. Fill the resulting cavity with a piece of lard. Sprinkle with salt, pepper and other spices. Wrap each tuber with 1-2 layers of food foil. The advantage of this method is that you can make blanks even before going out into the countryside.

For cooking on a campfire: just before frying, cut the potatoes with the peel into circles about 2 centimeters thick. Rub each piece on both sides with salt. Put the circles on the grill for the grill or strung on skewers at a distance of 2-3 cm from each other. Drizzle generously with vegetable oil, sprinkle with spices.

3. Make a fire. In the second method, fry the potatoes over an open fire for 10-15 minutes on each side until a golden crust appears. The finished dish is easily pierced with a toothpick to the middle.

If the potatoes are baked in foil, you need to wait until the fire burns out. After that, put the potatoes on the coals, lightly sprinkle with heat on top. After 15-20 minutes, you can check for readiness by piercing the tubers with a knife.



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

How to roast potatoes over a fire

Potatoes on a fire in foil
1. Wash potatoes well from the ground, remove moisture with paper napkins.
2. For each potato, prepare a square-shaped sheet of foil to wrap the whole potato in it.
3. Wrap each potato tightly in foil, being careful not to tear the foil.
4. Use a shovel or other metal tool to stir up the coals and make indentations almost to the very ground or bottom of the barbecue.
5. Put the potatoes in foil into the recesses, lightly cover with coals on the sides and top.
6. Bake the potatoes in the coals for about 30 minutes, depending on the size of the potatoes.
7. Salt ready-made potatoes during meals.

How to fry potatoes on a fire without foil
1. Wash the potatoes well, clean from the remnants of the earth with a brush.
2. Remove moisture from potatoes with a towel or paper napkins.
3. With a shovel or other metal object, stir up the coals and make indentations almost to the very ground or bottom of the barbecue.
4. Put the potatoes in the recesses, lightly cover with coals on the sides and top.
5. Bake the potatoes in the coals for about 30 minutes, depending on the size of the potatoes.
6. Salt potatoes during meals.

How to fry potatoes on skewers and a grill

Products

Sunflower oil - 40 milliliters
Salt - half a teaspoon

How to make sliced ​​potatoes at the stake
1. Wash young potatoes well, clean off the ground with a coarse brush, but do not cut the peel.
2. Remove excess moisture from potatoes with paper towels.
3. Cut dried potatoes into thick circles 1.5-2 centimeters thick.
4. Put the potato plates on skewers, leaving a distance of 0.5 cm between the plates, or put them on the grill.
5. Pour plenty of sunflower oil on all sides of the potatoes, sprinkle salt evenly.
6. Fry the potatoes over the fire, turning occasionally, 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
Salo - 300 grams
Rosemary - a few sprigs
Pepper - to taste
Salt - to taste

How to make sliced ​​potatoes on a fire with lard
1. Wash young potatoes well, clean off the ground with a coarse brush, but do not cut the peel. 2. Remove excess moisture from potatoes with paper towels.
3. Cut dried potatoes into 0.5 cm thick circles.
4. Cut the cold fat with a sharp wide knife into thin plates a couple of millimeters thick, about 3 centimeters wide, so that they are slightly smaller than the potato plates.
5. Thread potato and lard plates 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 sprigs of rosemary, divide with your hands into as many as you get skewers with potatoes.
9. Wrap each potato skewers tightly in a sheet of foil along with a sprig of rosemary.
10. Keep the 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 reddened.

Fkusnofakty

The advantage of frying potatoes wrapped in foil over a fire is that this is how potatoes not charred and will not be stained with ashes, unlike potatoes without foil.

Any potato is suitable for frying on a fire, but it should not be sluggish.

Potatoes in foil can be fried on a fire together with bacon. To do this, make a deep, almost through, transverse incision in the middle of each potato and put thin slices of fat there. Then wrap the potatoes tightly in foil.

To determine potato readiness fried on a fire, you need to pull one potato out of it, unfold the foil a little and pierce it with a knife - it should be soft.

Traditional roasted potatoes are eating along with the skin. If the potatoes were fried in foil, before serving it should be slightly expanded, but not completely removed. This will prevent you from getting dirty in the ashes.

Potatoes before frying on a fire can be preliminarily pickle. To do this, it must be peeled, cut into rounds, pour marinade, marinate for 30 to 60 minutes and fry on skewers.

To roast potatoes on the fire evenly and in the middle did not remain raw, it is better to cook it in foil and with pieces of lard. Lard should be thinly sliced ​​and each piece strung on a skewer between potatoes or put 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 garlic cloves, 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.

Potatoes on the grill are a great side dish for meat, and with fresh vegetables and herbs, they are also good. Moreover, it does not require special culinary skills from you. Then, not a single feast in nature will be complete without a delicious grilled dish.

Recipe in the grid

At that moment, when you are just lighting the coals for the main meat dish, setting the table and cutting greens, the feeling of hunger can remind you of itself. Then fried on the grill will come to the rescue. They cook it while the coals are not yet suitable for frying meat and a light runs through them. While you cook, you will have time to prepare a delicious sauce for her.

We do not give the exact number of products, it all depends on hunger. Therefore, cook "by eye", balance the taste according to preferences and then you will be satisfied.

We will need:

  • new potatoes;
  • vegetable oil for lubrication;
  • mayonnaise or sour cream;
  • garlic cloves;
  • any fresh herbs;
  • salt;
  • pepper.

How to cook:

  1. Wash the potatoes using the rough side of a dishwashing sponge or brush. Dry and cut into circles 1.5-2 cm thick.
  2. Place on a wire rack and brush generously with vegetable oil. Salt and pepper on both sides.
  3. Roast over hot coals for 15 minutes on each side, until the vegetable has a delicious roasted color. Readiness to check is easy - ready-made are easily pierced with a fork.
  4. Make a sauce. Squeeze garlic into sour cream or mayonnaise. Add chopped herbs and spices. Stir and let sit for a bit.
  5. Remove potatoes and serve with sauce.

Recipe with lard in foil

The presence of fat in the dish is embarrassing - most likely you have not eaten such a dish. Make it for testing, one bite, and it will win you over!

It is impossible to give exact ratios of products. It all depends on preferences. And the recipe is so simple that you can even involve children in cooking. Wash, chop - that's the whole science ... However, it's better to string it on a skewer yourself.

We will need:

  • potato;
  • lard - you can use both salted and raw;
  • salt.

How to cook:

  1. If your potatoes are young, then peeling them is not necessary. Rinse and cut into thin circles, about 0.5 cm each. If you cook from last year's vegetable, then remove the skin.
  2. Cut the salo into thin slices. If you keep it in the freezer, it will be easier and more convenient to cut. The pieces should match the size of the potato wedges.
  3. Fold potatoes and bacon in turn on the board in a pyramid and pierce with a skewer. This method of attachment will relieve injured fingers.
  4. If you used salted lard, then you do not need to add salt. If you took fresh fat, then salt on a skewer.
  5. Wrap everything in foil, close the ends so that the melted lard does not flow onto the coals.
  6. Cook on the grill for about 20-25 minutes, and when you have no strength left to endure the magnificent aroma, remove.
  7. Unfold the foil and put the skewers on the fire for a little more so that the potatoes are browned and the fat turns into cracklings.
  8. Serve immediately and enjoy!

Recipe with lard

You can cook the dish according to the recipe more complicated. Although the difference in cooking is ridiculous, the taste is different from the first method. It's all about the sauce. For such kebabs, it is better to use young potatoes. It does not need to be peeled and the tubers will not be too large.

We will need:

  • small potatoes - 10-15 pieces;
  • lard - salted or smoked is suitable - 150 gr;
  • soy sauce - 30 gr;
  • spicy adjika - 50 gr.

How to cook:

  1. Wash potatoes. Cut in half or quarters. If it is very small, about the size of a walnut, then leave it whole.
  2. Cut the lard into smaller potato slices.
  3. String on skewers, alternating.
  4. Mix adjika and sauce in a cup, coat the skewers.
  5. We did not include salt in the composition of the dish, because the lard and sauce are salty, but if you wish, you can bring the dish to your taste.
  6. Put the skewers on the grill and fry until cooked.

Charcoal recipe

This recipe is good to use when all the meats and main courses are eaten and the party is not over. Baking potatoes on the grill is worth it if you want to remember your childhood, laugh and look at the faces of friends stained with ashes. Burning and smoldering coals are suitable for cooking. With the number of ingredients, again, decide for yourself.

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