Nostalgia for the pioneer past with songs by the fire and baked potatoes with salt, no, no, and it will flood into the soul. Then the air was cleaner, and the people were kind, and the potatoes were delicious... We remember the taste of childhood - we bake potatoes.
The disadvantage of roasting potatoes in coals is that a significant part of the potato is charred, and some varieties become overdried, losing their taste characteristics. You can save the taste and structure of the root crop by baking in foil.
Potatoes on coals or a fire in foil
The technology of preparation is simple. You can eat such a potato "in uniform" along with the peel. How to cook and how long to bake it will tell today step by step photo recipe.
Ingredients:
- Potato,
- Salo,
- Salt,
- Spices,
- Foil.
Cooking process:
The potatoes are washed and wiped dry. After that, a cut is made along the tuber with the removal of the inner part up to 1 cm thick. A piece of fat is placed in the formed cavity. Sprinkled with salt, red pepper and basil.
Each tuber turns food foil, such blanks can be made at home, before going out into the countryside. At the picnic, all that remains is to light a fire and cook.
Wrapped potatoes are laid out on heated coals. You can fall asleep with heat, or you can just put it on top. Cooking time 15-20 minutes. Readiness is checked by a knife puncture. If he is in baked potato goes easily, the dish is ready!
If you do not have skewers for cooking potatoes on the grill with lard, then you can also use food foil. This option is even better. So the potatoes will turn out juicier and cook twice as fast. Adults will also like this dish, especially since there is no way in nature without a baked potato. In this way, you can bake any vegetables that you like, the main thing is to choose the right spices for each of them. For example, if potatoes are cooked on the grill with lard in foil, it is advisable to apply spices to the potatoes. In any case, the lard will turn out delicious and thanks to it the baked potato will become soft and “melting”.
Ingredients for Grilled Potatoes:
- Fresh potatoes - 8 tubers (medium size);
- Salo (lard) - 500 g;
- Salt - 1 - 2 tsp;
- Spices for potatoes (without salt) - 1 - 2 tbsp. l.;
- Foil - 4 m.
How to cook potatoes on the grill with lard in foil:
1. In order for potatoes cooked on charcoal to be tender, they cook it in special ovens. Naturally, being in nature, we can afford either a special brazier made of iron, or a brazier made of bricks with our own hands. In both cases, the potatoes will bake for a long time if cooked on a skewer. That's why we take the foil.
The root crop itself does not need to be cleaned. Just give it a good wash with the rough side of the sponge. We cut each potato into slices, 5 mm thick, not reaching the end with a knife. It turns out something like a fan. In parallel, you can, it is also insanely delicious! 
2. Remove the skin from the fat as desired and cut it into slices. The thickness of one piece of bacon should be slightly thinner than a piece of potato. If you cut the fat thinly, then on the grill it will immediately turn into croutons.
Place the cut in a bowl and mix well with spices and salt. 
3. Put a piece of bacon into each cut of the potato. 
4. Unwind a piece of foil. Determine its length so that it is possible to wrap prepared potatoes with lard for barbecue in 2 layers. Just salt the potatoes themselves before you wrap them, otherwise they won’t take as much as they need from one fat. A pinch of salt will suffice. 
5. We wrap the potatoes not very tightly with foil and put them in the grill on hot coals. Cooking time for this appetizer will depend on the heat and the size of the root vegetable. 
On average, 15 minutes is enough. 
Carefully remove the finished bundles from the fire after the specified time. It turns out such a potato on the grill with lard in foil is very, very tender! Everyone will love this appetizer!
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 fat and add a pinch ground pepper and honey to give a beautiful shade and enrich the taste.
Pour a few spoonfuls soy sauce to 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 on top butter with garlic. 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.
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 do without delicious dish Grilled.
Recipe in the grid
The moment you're just kindling the coals for the main meat dish, set the table and cut the greens, the feeling of hunger can remind you of yourself. 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're cooking, you'll have time to prepare 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:
- Wash the potatoes using the rough side of a dishwashing sponge or brush. Dry and cut into circles 1.5-2 cm thick.
- Place on a wire rack and brush generously with vegetable oil. Salt and pepper on both sides.
- 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.
- Make a sauce. Squeeze garlic into sour cream or mayonnaise. Add chopped herbs and spices. Stir and let sit for a bit.
- 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:
- 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.
- 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.
- 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.
- If you used salted lard, then there is no need to add. If you took fresh fat, then salt on a skewer.
- Wrap everything in foil, close the ends so that the melted lard does not flow onto the coals.
- Cook on the grill for about 20-25 minutes, and when you have no strength left to endure the magnificent aroma, remove.
- 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.
- 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:
- Wash potatoes. Cut in half or quarters. If very small, approximately, as Walnut then leave it whole.
- Cut the lard into smaller potato slices.
- String on skewers, alternating.
- Mix adjika and sauce in a cup, coat the skewers.
- 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.
- 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.
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 lard. 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.
