During picnics and outings, baked potatoes on coals will be an excellent addition (or even an alternative) to kebabs. You can prepare in advance by making preparations at home, or quickly get your bearings in the “field conditions”.
Potatoes are prepared on coals in two ways: in foil after kebabs by burying the tubers in hot ashes, or by frying over a fire before the kebabs can be put on. In the first case, you will get baked potatoes with lard, in the second - fried with a crispy crust.
Ingredients:
- potatoes – 1 kg;
- lard – 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. To cook in foil with lard: 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 preparations even before leaving for nature.
For cooking over a fire: immediately before frying, cut the potatoes with their skins into slices about 2 centimeters thick. Rub each piece with salt on both sides. Place the circles on the grill grate or string them onto skewers at a distance of 2-3 cm from each other. Pour generously with vegetable oil and sprinkle with spices.
3. Build a fire. In the second method, fry the potatoes over an open fire for 10-15 minutes on each side until golden brown. The finished dish is easily pierced with a toothpick to the middle.
If potatoes are baked in foil, you need to wait until the fire burns out. After this, place the potatoes on the coals and lightly sprinkle heat on top. After 15-20 minutes, you can check for readiness by piercing the tubers with a knife.
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.
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.
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
Take the washed potatoes, pierce them in two places with a fork, put them in the microwave for about 7 minutes. Then 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!
A picnic is an event everyone loves and looks forward to. Naturally, the main dish during any trip to nature is shish kebab (alternatively, 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 to accompany him, eaten fresh or baked on a grill. And of course, baked potatoes. However, not everyone likes root vegetables covered in ash (although this has its own charm). If you belong to this category of people, you will probably like potatoes in foil (cooked in coals). It will not stain your hands and at the same time retains all the taste of the baked product. In addition, you can experiment with it, varying the flavor.
Spanish style potatoes
It is not known why this recipe is called Spanish - it has been used successfully in many countries for a long time. But since this is the case, let it be considered that the Spaniards are its authors. It’s easy to prepare over coals and doesn’t require any special additions. Sufficiently large tubers are taken, washed and dried. The foil is cut or torn into pieces in which you can wrap the potato. Potatoes are placed inside, a little olive oil (the recipe is Spanish!) is poured on it and salt is poured. The tuber is coated on all sides by hand and tightly packed in foil. The hot coals are moved apart, “silver eggs” are placed in them and left for the same time required for regular baking in ash.
Spicy records
Potatoes in foil in coals do not have to be baked whole. Sliced, it also cooks faster. It will be very fragrant if you cut the tubers into thin slices, place them on a piece of foil, salt and sprinkle with a mixture of chopped onions, thyme and dill. The bundle will take about ten minutes to bake, only somewhere in the middle of the process you will need to turn it on the other side to ensure even baking.
Potato sandwich
The whole discovery can be potatoes in coals in foil, the recipe of which is supplemented with very tempting ingredients. The tubers are small, but not exactly tiny. If you don't like the skin, you can peel it, but usually the potatoes are simply washed and cut in half. The centers are salted, and inside each potato a piece of sausage or cooked meat is placed, lined with slices of cheese on both sides. The 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 are most delicious in foil (in coals) if they are “stuffed” with slices of smoked chicken breast.
Potato skewers
If you have skewers left unused, try using them to achieve a rather unconventional result. Take small potatoes and cut them in half. Cut the Hungarian bacon or spicy brisket into thick cubes. Thread them one by one on a skewer, wrap tightly in foil and place in the grill. You will get very tender potatoes in foil in the coals with a pleasant meat addition. If you like crust, then remove the packaging from the almost finished “kebab” and place the skewer in its intended place (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 over coals, are quite suitable for barbecue, or can be eaten just like that. Tubers are washed, those that are not too large are simply halved, 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 potatoes are arranged with onion rings and thin slices of lard, combined into the original tuber and wrapped in foil. This delicacy is baked in the usual way.
Sour cream recipe
The proposed potatoes in foil on coals do not bake for too long, but they require some preliminary manipulations that need to be done at home, before going on 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. Once 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 directly through the packaging: if it goes in softly, it means you can eat.
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