Potatoes baked on a grill in foil. Barbecue of potatoes with bacon on the grill on skewers Potatoes in foil in coals: the best recipes

Potatoes are ideal for grilling. The dense and elastic consistency helps the tubers to take any shape. This is a versatile vegetable that can be used to prepare an unrealistic amount of aromatic dishes. Most grilled potato varieties take on a whole new personality and flavor. Here are just some of the delicious recipes!

Method 1. Recipe for crispy potatoes on the grill

The classic side dish of potatoes in a herbal mixture is a mouth-watering dish with a touch of haze. The trick is to cook slowly. The recipe is ideal for barbecuing, but just as easily done on a grill grate at low temperatures.

Ingredients:

Small potato tubers (7-8 pcs. Per serving).
Vegetable seasoning.
Vegetable oil.
Salt + pepper.

Preparation:

Wash and rub the tubers.
Cut in two.
String alternately on skewers.
Sprinkle with sunflower oil. Sprinkle with seasoning.
Wrap in foil and grill for 40-50 minutes.
Remove the foil from the skewers and fry until crusty.
Remove from skewers and serve with grilled meat or fish.

Method 2. Delicate potatoes on the grill

Stuffed potatoes are a favorite for many. This quick and easy recipe is perfect for summer barbecues or parties, as the dish can be prepared in advance and thrown on the grill right before serving to guests.

Ingredients:

Large potatoes.
Oil + salt + pepper.

For filling:

Cheddar cheese.
Bacon.
Sour cream (mayonnaise).
Chili tomatoes (other vegetables are optional).

Preparation:

Peel the washed potatoes, cut them in half and make "boats".
Dice the bacon and vegetables and stuff the potatoes with them.
Top with sour cream and grated cheese.
Place the boats on the grill and bake until tender.

Method 3. Spicy potatoes on the grill

Another example of cooking delicious potatoes on the grill in a foil bag. These garlic potatoes taste great and are easy to prepare. Prepare pouches and place them on the grill while cooking the remaining dishes.

Ingredients:

Potatoes - 1 pore. 3 pcs.
Garlic mixture + favorite herbs.
Vegetable oil.
Dijon mustard.
Lemon juice.

Preparation:

Cut the peeled and washed potatoes into even slices.
Mix herbs + garlic + oil + lemon juice + mustard in a container.
Add potatoes to the mixture and mix thoroughly, letting the slices stand in this state for 5 minutes.
String the potato circles alternately on skewers, wrap them in foil.
Prepare potato bags until half cooked and remove foil.
Brown the potatoes until creamy.

Method 4. Young potatoes with dill in a foil bag

Grilled potatoes in a foil bag are a simple and satisfying dish. If you like potatoes with dill, then you will also like this “version” on the grill. Young potatoes are slowly cooked in a mixture of olive oil, melted butter, garlic and dill until they are slightly crispy and creamy.

Ingredients:

1 kg of young potatoes.
Olive + butter.
Dry garlic.
Dill.

Preparation:

Dry the potatoes carefully washed with a brush with towels.
Place the young tubers in a foil bag.
Add spices + dill + garlic + oil to taste.
Shake the bag several times to mix all the ingredients thoroughly.
Place the bag on the grill of the grill so that the potatoes are distributed in one layer.
Bake until tender.

Method 5. Fried potato chips on the grill

Everyone's heard of chips cooked on the stove top or in the oven, but how do you grill chips? It’s quite possible, and once you taste these smoky, fried, thin slices, this recipe could be a favorite of you and your loved ones.

Ingredients:

Potato.
Vegetable oil.
Spices.

Preparation:

Chop the potatoes very finely into slices.
Combine spices + oil in a plate.
Place the thin slices in portions in a bowl of spices and coat them thoroughly on all sides.
Since potatoes are very thinly sliced, use a grill basket. Place it on the grill and fry it.
Serve with gravy on your perfect summer picnic.

Method 6. Marinated potatoes on the grill

This is a delicious potato infused with spices, bacon and garlic. The dish has a great color and texture. You are guaranteed the admiration of guests and households, as well as the minimum time for cooking!

Ingredients:

1 kg of young potatoes.
Basil, cilantro, mint and dill (fresh).
4-5 tooth. garlic.
½ tbsp. grows up. oils.
Bacon.
Salt and pepper to taste.

Preparation:

Peel the washed potatoes with a brush.
Cut into slices with a thickness of 1.5-2 cm, salt and dry.
Chop the garlic, chop the herbs finely, add the olive oil, mix.
Put potatoes in the mixture, stir carefully and refrigerate for 2 hours to marinate.
Cut the bacon into oblong slices.
String potato slices and bacon alternately on skewers.
Grill on the grill, turning occasionally.

What kind of firewood is suitable for the barbecue

Suitable for cooking potatoes on the grill: linden, oak, birch. According to experts, grapevine firewood is considered the most effective. It is undesirable to use conifers for cooking, as they give the dish an unpleasant aftertaste of resin, which is difficult to get rid of even with the help of seasonings. Better to use fruit trees: apple, pear, cherry, plum, etc.

Dry firewood of the required size (20 - 25 cm) can be difficult to chop yourself using a conventional ax. To make the splitting process easier, use the wood splitter, which you can buy from our online store. The Kolundrov company is the developer of original hand-held wood splitters. Our experts will help you find a comfortable and safe design at an adequate price.

About the dish

Lard with potatoes on skewers, baked on the grill, can be called a seasonal dish, since young potatoes are most suitable for these purposes. It has a low starch content, so the tubers will not fall apart when baked on charcoal. Baked potatoes are incredibly healthy when consumed in moderation. It contains proteins, vitamins and carbohydrates, as well as important minerals - iron, potassium, calcium, sulfur, iodine and other elements necessary for the proper functioning of internal organs.

The baked vegetable even retains vitamin C, and with this method of preparation, the calorie content of the finished dish is much lower than that of the boiled or fried version. Nutritionists recommend baking young tubers in foil for maximum benefit.

Potato shashlik with bacon is easily and quickly cooked over a fire. For cooking, it is better to use young potatoes whole in their skins, after washing them thoroughly. Very large tubers should be cut in half. An old vegetable will work too, but it should be peeled and cut into thick chunks, with plates of pork fat placed between them.
The fire should be kindled in advance, the coals of the barbecue should give a good heat. You can fry potatoes on skewers with lard after preparing the main kebab of lamb or pork, but provided that there is a sufficient amount of burning coals left.
Prepare pork fat or bacon for a delicious lunch - rinse, then dry with paper towels. It is not necessary to cut the skin, but it is advisable to scrape it thoroughly with a knife to remove unwanted hairs. Below is a simple and delicious recipe for baked potatoes with lard on the grill.

Ingredients

Servings: - +

new potatoes1 kg
pork fat 600 g
salt, black pepper taste

Calories: 115.73 kcal

Proteins: 2.4 g

Fats: 33.63 g

Carbohydrates: 7.75 g

55 minutes Video Recipe Print

Prepare all the necessary ingredients, wash the young potatoes, but do not peel them. Cut pork fat into large thick pieces. Prick potatoes onto a skewer, alternating with pieces of bacon.

Make shallow cuts in the tubers, salt and pepper the vegetable with aromatic spices, lightly rubbing them over the surface. Tightly wrap the skewer with the blanks in foil.

Put the potato skewers with bacon, wrapped in foil, on the grill with hot coals. It is necessary to ensure that an open fire does not rise, although as long as the kebab is in foil, the fire is not afraid of it. The skewers are turned at intervals of 4-5 minutes.

After 20-30 minutes, you need to open the kebab and continue to turn it, checking the readiness of the potatoes with a fork or knife. The fat should already melt by this time.

Young potatoes with lard on the grill on skewers are an incredibly tasty seasonal dish. The spice aroma of a vegetable that can be eaten directly with the peel attracts adults and children. The dish turns out to be incredibly tasty, with an amazing aroma of charcoal smoke.

Potatoes on the fire have already become a traditional delicacy of any hike or picnic. The combination of simple preparation and aromatic taste makes it the best option for a snack in nature. Moreover, this simple dish has different variations, so you can choose a recipe to your liking.

Of course, you can cook potatoes in a cauldron over the fire, but not everyone wants to take massive and heavy dishes with them on a hike. But there are other options as well.

First and foremost, campfire cooking requires good young tubers. The smaller their size, the faster the process will go.

Before starting the process, they should be thoroughly rinsed, then there will be no need to remove the skin from them.

The fire should be such that there are enough coals in it, because it is in them that the vegetable will fit. Moreover, it must be completely covered with coal. To do this, it is convenient to make a depression with a stick, and then put the tubers there. Roasting time is approximately 25-30 minutes. The finished potato remains to cool slightly, break and sprinkle with salt.

Skewered potato recipe

Skewers are not always used only for meat kebabs. They can be used to make delicious baked potatoes.

Cooking process:

The tubers are washed and wiped thoroughly so that no moisture remains on them;
Cut the vegetable into slices, 1 to 2 cm wide;
String them on skewers so that the distance between them is about half a cm;
It remains only to water the vegetables with a small amount of vegetable oil and sprinkle with salt;
It will take 15-20 minutes to bake potatoes. In the process, you must not forget to turn the skewers.

Ketchup or your favorite sauce is the best addition to a vegetable kebab. If desired, you can string lemon circles, bay leaves, or come up with something of your own between the potato wedges.

Potatoes in foil

When going on a hike, many forget to take food foil with them, but in vain. It will allow you to make evenly baked aromatic potatoes, while not getting soiled in soot and saving cooking time.

Cooking process:

The foil is divided into pieces, the size of which should allow the tuber to be completely wrapped;
If you have sunflower or butter at hand, as well as spices, then you can apply them directly to the foil before putting the fruit in it. Dry garlic will fit well here, giving a special spice to the dish;
Thoroughly washed and dried potatoes are individually wrapped in foil so that the shiny side is outside;
Each tuber is pierced in several places;
Do not put potatoes in foil in the fire, you must wait until the flame has already extinguished, and the coals are still very hot. They put it in the lowest layer and sprinkle it with a stick or other available material;
Cooking times vary from 40 minutes to 1 hour, depending on the size of the vegetables. The finished potato should have a baked crust and a soft center.

Fresh green onions complement the dish well with a hint of freshness.

Baked potatoes with bacon

This recipe will also need foil. A potato on a fire, flavored with lard, turns out to be more fatty and satisfying.

Cooking process:

The washed potatoes are cut into slices, 0.5 to 1 cm thick. If the vegetable is not young, then it is better to remove the skin;
Lard is cut in the same way. You can use both pork and fat tail;
Salt and spices are added to taste and depending on the type of lard used;
Pieces are planted on a skewer, alternating with each other. After that, everything is wrapped in foil;
Such an unusual kebab is fried for 30 to 50 minutes, periodically turning it over;
5 minutes before the end of the process, the foil is removed to create a golden brown crust.

Mayonnaise or sour cream will come in handy here as never before.

Potatoes baked in foil with butter and cheese

A very tasty option that will decorate any picnic and even children will like it.

Cooking process:

Potatoes are washed, wiped and baked in coals;
At this time, the filling is prepared: soft butter is mixed with grated or finely chopped cheese. You can add herbs and garlic to taste;
In the finished potato, cuts are made. You can make one large depression in the middle or several parallel to each other;
The filling is placed in the incisions with a spoon;
The bottom of the tubers are wrapped in foil and returned to the charcoal for a few minutes, until the cheese begins to melt.

The dish is ready, you can enjoy it.

How to cook marinated potatoes

For baking potatoes, it is appropriate to use a marinade. You can add spices or products to it according to personal taste preferences.

Cooking process:

The tubers are washed, dried and cut into thick discs up to 2 cm thick;
Prepare the marinade: add your favorite herbs, crushed garlic, spices and a few drops of lemon juice to the olive oil;
The vegetables are marinated for 15-20 minutes, after which they are strung on skewers. Alternatively, you can lubricate already made workpieces with marinade;
The baking time can be up to 50 minutes.

This option is already a complete dish in itself, but you can add a light sauce to it.

In order to cook baked potatoes the first time, you should heed the following tips:

The potatoes should be young, the variety should be crumbly, with yellow flesh;
If you bake it whole, then you need to make transverse notches;
Chicken subcutaneous fat can replace lard;
There should be no flame in the fire. In order to eliminate its appearance, you can sprinkle the coals with salt.

And most importantly, experimenting with recipes will help you choose the most delicious option.

Grilled potatoes with bacon are a delicious appetizer and an excellent side dish that can be cooked over an open fire. If you are going to cook fish or barbecue on the grill, make sure that there are a little more coals than usual - so that there is enough for baked potatoes with bacon. These are the two main components of the dish, and to them you can add a variety of spices, herbs and mushrooms to the company.

In order for potatoes with bacon baked in foil to be a success, these products must meet certain requirements. First of all, you need to choose the desired potato variety. It is advisable to take a vegetable that does not boil quickly during cooking. An excellent option would be french fries. If there are dry and loose root crops, it will not turn out what you need. As for lard, for this recipe you need to take lightly salted or smoked, very desirable with a meat layer. And then a simple campfire dish - grilled potatoes - will definitely not disappoint anyone.

Ingredients

potatoes 1 kg
lard with meat layer 400 grams
mushrooms 100 grams
dry spices (provencal herbs)
a mixture of ground peppers to taste
young garlic
Dill
parsley
foil.

How to cook potatoes on the grill with bacon and mushrooms

Serve the baked potatoes wrapped in foil or unroll and place on one dish.

Many of our compatriots in the memories of childhood and adolescence have unforgettable episodes of how they roll out baked potato tubers from the ashes, throw them between their palms and blow, cooling, and then peel and eat with gusto with salt or even without it. However, having matured, we go out into nature to fry kebabs, sometimes forgetting about how tasty and appetizing potatoes on the grill can turn out to be. This vegetable can be cooked on charcoal in different ways: in foil and without it, on a wire rack or in skewers, with lard, bacon, mushrooms. We bring to the attention of the readers of the site "New Domostroy" 11 recipes, according to which you can make potatoes on the grill, as well as tips for cooking them over charcoal to obtain a perfect result.

How to properly cook potatoes on charcoal

Keeping in mind that we managed to bake potatoes in ash even in childhood, we can say with confidence: the process of cooking potatoes on charcoal is simple, especially if you make this vegetable on the grill. However, we must warn our readers against mistakes: the process of frying potatoes on a wire rack and skewers is somewhat different from baking them in ash, and without knowing certain nuances, the result can greatly disappoint the cook. Therefore, we first dwell on some significant points, taking into account which, everyone can cook potatoes on charcoal really tasty.

Frying young potatoes on charcoal is best, especially if the recipe does not include wrapping the tubers in foil. It bakes quickly and does not have time to burn, and the low starch content in it makes it dense enough, thanks to which it adheres perfectly to skewers and a wire rack. If you are forced to bake old potatoes, only use undamaged and green tubers, preferring low-starch varieties.
Peeling potatoes before charcoal baking is not recommended unless specified in a specific recipe. But it should be washed very well. The use of a hard-sided sponge and special detergents is encouraged. After washing, dry the potatoes by blotting them with napkins.
The foil protects the potatoes from burning during prolonged heat treatment. If the potatoes are baked whole or in large pieces, it is advisable to use it. However, you can fry thinly sliced potatoes without foil. Then it will turn out crispy and resemble chips.
How much to fry or bake potatoes on coals depends on the size of the pieces, the age of the vegetable, and the degree of heat. Usually the cooking time for potatoes on the grill is 20-30 minutes.
Potatoes are a hearty and tasty vegetable, but not juicy at all. So that it does not become completely dry, before frying or baking on the grill, it is covered with vegetable or butter, delicate or piquant sauces based on sour cream, mayonnaise with the addition of herbs, garlic, adjika or mustard. Lard, bacon, brisket, and other foods can be used instead of or in addition to butter. Delicious kebabs are made from potatoes with bacon and mushrooms. You will find this and other recipes for cooking delicious potatoes on the grill below.

Serve potatoes as a side dish with meat kebabs or separately. It can be supplemented with grilled vegetables, mushrooms, ketchup or a sauce made from sour cream.

Crisp potatoes on wooden skewers

What do you need:

young potatoes (preferably oblong) - 1 kg;
garlic - 1 head;
basil, mint, cilantro, dill - 2-3 sprigs;
aromatic salt (ideally garlic) - to taste;
refined vegetable oil - 100-120 ml.

How to cook:

Disassemble the garlic into slices, peel them. Cut the largest cloves into plates 3-4 mm thick.
Crush the remaining garlic with a special press, mix with finely chopped herbs and butter.
Wash and dry the potatoes. Cut across into thin slices (about 0.5 cm each).
Put the slices in butter, stir, and leave for a quarter of an hour.
Stack the potatoes in stacks with the garlic slices in the center.
Put the skewers in a container of water for 15-20 minutes.
Pierce the stacks of potatoes with skewers, slide the pyramids towards the center.
Place the skewers on the grill or on the net above it.
Fry the potatoes over charcoal for 15-20 minutes, turning the skewers every minute to prevent the potatoes from burning.

According to this recipe, the potatoes turn out to be juicy and aromatic, you can serve them directly on wooden skewers - this way the appetizer looks much more tempting. It is a good idea to offer cheese or sour cream sauce to the fried potato slices, or regular ketchup.

The best recipe for potatoes on skewers with lard

What do you need:

potatoes - 1 kg;
salted lard - 0.25-0.3 kg;
salt - 5 g;
ground black pepper - 5 g;
rosemary or turmeric (optional) - 2-3 g;
skewers, foil.

How to cook:

Cut the prepared potatoes into circles about 1 cm thick.
Cut the bacon into thin slices. Its pieces should not be larger than potato slices.
String lard and potatoes on skewers, alternating.
Place the skewer on the foil.
Mix salt, pepper, spices.
Sprinkle the mixture over the potatoes with lard.
Wrap the potatoes in foil, twist the ends of the foil around the edges of the potato kebab.
Also "charge" the rest of the skewers.
Place the skewers on the grill. Bake potatoes with lard for 15-20 minutes. The foil will prevent the fat from flowing out and the potatoes from burning.
Remove the foil. Return the kebabs to the grill. Fry the potato slices over the coals to brown. This will take 5-7 minutes. Lard during this time will turn into cracklings.

It remains to remove the fragrant potatoes from the skewers and serve along with the cracklings. A similar recipe for cooking potatoes with bacon on the grill can be found on Stalik Khankishiev's blog, but not only with him. This variant of the potato kebab is extremely popular and is used by many experienced chefs.

Whole potatoes with brisket on the grill

What do you need:

potatoes - 1 kg;
smoked brisket - 0.2-0.25 kg;
butter - 50 g;
salt, seasoning for potatoes - to taste.

How to cook:

Put the potato tubers on skewers, alternating with pieces of smoked brisket.
Make shallow transverse cuts in the tubers on both sides of the skewer.
Sprinkle the potatoes with salt and spices.
Place a small piece of oil in the cuts in the tubers.
Wrap the brisket potatoes in foil.
Roast the potatoes over charcoal for 20 minutes, then remove the foil and continue cooking the potatoes for 10 minutes, turning the skewers occasionally.

If the fire starts to ignite due to the dripping fat, sprinkle the coals with salt and the flame will go out.

Potato shashlik with bacon and mushrooms

What do you need:

young potatoes - 1 kg;
large mushrooms - 0.3 kg;
lard with layers - 0.3 kg;
garlic - 5 cloves;
dried basil - 5 g;
refined vegetable oil - 40 ml;
salt, black pepper - to taste.

How to cook:

Wash and dry mushrooms and potatoes.
For mushrooms, shorten the legs so that they do not protrude from under the caps. Marinate them in a mixture of butter, minced garlic, salt, pepper and dried basil. It is enough to hold the mushrooms in the marinade for 20-30 minutes.
Cut the potatoes into circles about 1 cm thick.
Cut the bacon into small slices.
String potato slices onto skewers, alternately placing mushrooms and pieces of bacon between them.
Wrap the kebabs in foil and bake them over the coals for 15-20 minutes. Then remove the foil, fry the kebabs on the grill for another 5 minutes, so that they brown and take on a more appetizing look.

Potatoes fried on skewers with champignons and bacon is a full-fledged dish that does not require any additions. However, serving it with sauce will not be a mistake.

A simple recipe for fried potatoes on a wire rack

What do you need:

potatoes - 0.5 kg;
spicy herbs, pepper, salt - to taste;
sour cream - 120 ml;
garlic - 1-2 cloves;
fresh herbs - 20 g.

How to cook:

Tubers (washed, dried), cut into circles 1-1.5 cm thick.
Pour oil into the bag, add salt and seasonings. Put potatoes in a bag, dip them in oil.
Transfer the potatoes to a wire rack, secure them to prevent them from opening.
Place the wire rack on the grill. Roast the potatoes for 20 minutes, turning the wire rack occasionally.
Mix sour cream with chopped garlic and herbs, pepper and salt.

Serve the grilled potatoes with sour cream and garlic sauce. If you prefer a more piquant taste, you can replace sour cream with mayonnaise.

Adjika potatoes with lard, grilled on the grill

What do you need:

young potatoes - 1 kg;
fat - 0.3 kg;
soy sauce - 60 ml;
adjika (homemade) - 100 ml.

How to cook:

If the potato tubers are small, it is enough to wash and dry them. Cut medium-sized tubers in half, large tubers into 3-4 parts.
Mix soy sauce with adjika, coat tubers or potato pieces with this mixture.
Skewer the potatoes, alternating with lard slices. Wrap in foil.
Fry potatoes on charcoal for 20 minutes in foil, then 5 minutes without it.

It is best to serve potatoes prepared according to this recipe with tomato sauce or the same adjika. The lard in the recipe can be replaced with smoked brisket or bacon.

Baked potatoes with bacon on the grill

What do you need:

young potatoes - 12 medium-sized tubers;
raw bacon - 12 plates;
sour cream or mayonnaise - 60 ml;
salt, pepper - to taste.

How to cook:

Coat clean and dry potato tubers with sour cream or mayonnaise. The sauce must first be pepper and salt.
Leave the potatoes for half an hour, then wrap the tubers with bacon plates and string them on skewers - 3-4 pieces per skewer.
With the potatoes wrapped in foil, place the skewers over the grill. Bake potatoes in foil for 20 minutes. Then free the bacon-wrapped vegetables from the foil and fry for 5-10 minutes, turning the skewers occasionally.

This simple recipe makes potatoes juicy and extremely appetizing looking. It will become a table decoration.

Potatoes baked on a grill in foil

What do you need:

potatoes - 1 kg;
sour cream or mayonnaise - 100-120 ml;
dried herbs, black pepper, salt - to your taste;
garlic (optional) - to taste;
fresh herbs - for serving.

How to cook:

Peel the potatoes, cut (into 2-4 parts). If the tubers are young and small, they may not be peeled and left intact.
Mix sour cream with herbs, pepper and salt. Add crushed garlic to it if desired. Stir
Put prepared potatoes in the resulting sauce, mix with your hands.
Transfer the potatoes to a folded sheet of foil and wrap in it. Try to keep the potato chunks in one layer.
Place the foil bag on the grill. Bake for 20-30 minutes, turning every 5 minutes.

Unroll the foil, place the potatoes on plates, sprinkle with chopped herbs and serve. Potatoes baked in foil will be an excellent side dish for meat or vegetarian kebabs.

Potatoes stuffed with cheese on the grill

What do you need:

potatoes - 0.5 kg;
lard or bacon - 100 g;
semi-hard cheese - 100 g;
mayonnaise - 20 ml.

How to cook:

Boil potato tubers until half cooked, cool, cut in half. If you have not boiled the potatoes in advance, you can wrap the tubers in foil and bake them for 15 minutes, cool and cut.
Place each half in foil without covering the cut.
Chop lard finely, grate cheese coarsely. Mix them with mayonnaise.
Place spoonfuls of filling on each potato half.
Place the potatoes on the grill and cook for 10 minutes.

Serve the potatoes directly in the foil. It will turn into a delicacy worthy of a festive table.

Potatoes in a spicy marinade, cooked on the grill

What do you need:

potatoes - 1 kg;
Dijon mustard - 60 ml;
refined vegetable oil - 60 ml;
lemon juice - 20 ml;
aromatic herbs, salt to taste.

How to cook:

Use mustard, butter and lemon juice to make a sauce, adding spices and salt.
Marinate the potatoes cut into 1.5 cm slices in this mixture for 20 minutes.
String potato circles on skewers, leaving a small distance between them, wrap in foil.
Grill on the grill for 15 minutes. Remove the foil. Bake for another 10 minutes, turning over to brown the potatoes.

The potatoes made according to this recipe have a moderately spicy taste and are liked by almost everyone.

Ash-baked potatoes

What do you need:

potatoes - 1 kg;
butter - 180 g;
spices, salt, dried garlic - to taste.

How to cook:

Wash the potatoes.
Cut the tubers from one side to about halfway.
Mix softened butter with salt and spices.
Oil the tubers, put some oil in each cut.
Wrap the potatoes, one at a time, in foil. Dip in ash. Leave it on for 30-35 minutes.

If your coals are still smoldering, then the potatoes can be baked on the wire rack. Then it will be ready in 20-25 minutes.

Potatoes, baked or fried over charcoal, come out delicious and aromatic. This unpretentious meal is so tempting that it makes you forget about the diet. There are many recipes for potatoes on the grill. The above selection will surely allow you to find a version of this popular and affordable dish for every taste.