Grilled potatoes: delicious recipes. Potatoes on coals: with lard and vegetable oil Baked potatoes on coals, how to spell them

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 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. Water the potatoes generously on all sides. sunflower oil, 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 towels.
3. Cut the 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.

Grilled potatoes are an excellent side dish for meat, and with fresh vegetables and greens are also beneficial. Moreover, this will not require any special culinary skills from you. Then not a single feast in nature will be complete without delicious dish Grilled.

Recipe in grid

The moment you are just lighting the coals for the main meat dish, set the table and cut the greens, the feeling of hunger may remind you. Then grilled food will come to the rescue. They cook it until the coals are not yet suitable for frying meat and a light runs through them. While you are cooking, you will have time to prepare delicious sauce for her.

We don’t give the exact amount of food, it all depends on hunger. Therefore, cook “by eye”, balance the taste according to your preferences and then you will be satisfied.

We will need:

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

How to cook:

1. Wash the potatoes using the rough side of a scouring sponge or brush. Dry and cut into slices 1.5-2 cm thick.
2. Place on a wire rack and brush generously with vegetable oil. Salt and pepper on both sides.
3. Fry over hot coals for 15 minutes on both sides until the vegetable turns an appetizing roasted color. It’s easy to check if they’re ready – they can be easily pierced with a fork.
4. Make the sauce. Squeeze garlic into sour cream or mayonnaise. Add chopped herbs and spices. Stir and let stand for a bit.
5. Remove potatoes and serve with sauce.

Recipe with lard in foil

The presence of lard in the dish is confusing - most likely you have not eaten such a dish. Try it for one bite and it will win you over!

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

We will need:

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

How to cook:

1. If you have young potatoes, you don’t need to peel them. Wash and cut into thin slices, about 0.5 cm each. If you are cooking from last year’s vegetable, remove the skin.
2. Cut the lard into thin slices. If you keep it in the freezer, it will be easier and more convenient to cut. The pieces should be the same size as the potato wedges.
3. Place the potatoes and lard in a pyramid on the board one by one and pierce them with a skewer. This method of attachment will relieve injured fingers.
4. If you used salted lard, then there is no need to add salt. If you used fresh lard, add salt on the 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 can’t stand the wonderful aroma, remove.
7. Unwrap the foil and place the skewers on the heat for a little while longer until the potatoes brown and the lard turns into cracklings.
8. Serve immediately and enjoy!

Recipe with lard

You can prepare the dish according to a more complicated recipe. Even if the difference in preparation is funny, the taste is different from the first method. It's all about the lubricating sauce. For such kebabs it is better to use new potatoes. It doesn't need to be peeled and the tubers won't be too big.

We will need:

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

How to cook:

1. Wash the potatoes. Cut into halves or quarters. If very small, approximately like Walnut, then leave it entirely.
2. Cut the lard into smaller potato slices.
3. Thread onto skewers, alternating.
4. Mix adjika and sauce in a cup and coat the kebabs.
5. We did not indicate salt in the dish because the lard and sauce are salty, but if you wish, you can adjust the dish to your taste.
6. Place the skewers on the grill and fry until done.

Charcoal recipe

This recipe is good to use when all the meat and main courses have been eaten and the party is not over. It’s worth baking potatoes on the grill if you want to remember your childhood, laugh and look at the faces of your friends stained with ash. Burning and smoldering coals are suitable for cooking. Again, decide for yourself the amount of ingredients.

Everyone loves a delicious baked potato, and almost everyone loves barbecue. And if not meat, then made from smoky vegetables, grilled over coals, it has a very special taste. So if you don't big fan meat, but love potatoes, then we suggest you cook baked potatoes on the grill with lightly salted lard and herbs. We will cook in foil on skewers. Baking potatoes on the grill is not difficult; you can use ready-made coals or light a fire from wood. Such potatoes are truly royal dish: it is golden brown with an appetizing crust, crumbly and sugary on the bend.

Honey and soy sauce will enrich the taste and smell of the usual potatoes, spices will make it spicier, and lard will add oiliness and tenderness. This unusual kebab will replace any meat dish and will bring you much more benefits.

First, decide what kind of lard you will use for this recipe. For example, you can take lightly salted or smoked lard, as well as fresh lard. Take small potatoes; you can use both young and ripe ones.

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

Ingredients

• young (ripe) 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.

Preparation

Wash the potatoes thoroughly using a clean kitchen sponge without peeling the skins. Cut lightly salted lard into slices, approximately 3 mm thick.

The 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 it a beautiful shade and enrich the taste.

Pour a few spoons soy sauce to the lard and add a pinch of salt.

Finely chop or squeeze the garlic through a garlic press and add to the lard.

Cut the potatoes into two or three pieces into circles, add to the lard and stir. Do not cut it large, otherwise it will take a long time to bake.

Thread potato slices alternately with lard onto skewers. Then wrap the potatoes in several layers of foil and immediately go to the already prepared grill. Instead of mayonnaise sauce you can put prepared potatoes with lard on a skewer and add a few pieces on top butter with garlic. Then wrap the skewer in foil.

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

Otherwise, you can wrap several potatoes with lard in several layers of foil and bury them in the coals. Cook also for 15 minutes. Charcoal potatoes in foil are a wonderful, aromatic 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 unfold it. Because of the foil, the potatoes turn out faded, now cook them on the grill until golden brown, for about another 10 minutes. Baked potatoes on skewers on the grill should turn out to be a bright golden color with a golden brown crust.

Advice: You can also take advantage of nature and fry delicious potatoes there.

Serve the baked potatoes with lard on skewers or place on a large plate. You can complement the potato serving with fresh herbs or chopped tomatoes and cucumbers.

Our kebab of potatoes with lard on coals is ready, serve hot, piping hot. Suitable sauces for this dish include ketchup, mayonnaise or sour cream sauce with garlic and dill.

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 on both sides with salt. 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.

Nostalgia for the pioneer past with songs around the fire and baked potatoes with salt, no, no, it will flood into the soul. Then the air was cleaner, the people were kind, and the potatoes were delicious... We remember the taste of childhood - we bake potatoes.

The disadvantage of baking potatoes in coals is that a significant part of the potato becomes charred, and some varieties become overdried, losing their taste characteristics. You can preserve the taste and structure of the root vegetable by baking it in foil.

Potatoes on coals or fire in foil

The cooking technology is simple. You can eat these potatoes “in their jackets” with the peel on. Today will tell you how to cook it and how long to bake it. 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, removing the inner part up to 1 cm thick. A piece of lard is placed into the formed cavity. Sprinkle with salt, red pepper and basil.

Each tuber is wrapped in food foil; such preparations can be made at home, before going out into the countryside. At the picnic, all that remains is to light a fire and cook.

Potatoes in a wrapper are laid out on heated coals. You can cover it with heat, or you can just put it on top. Cooking time 15-20 minutes. Readiness is checked by piercing the knife. If it goes into the baked potatoes easily, the dish is ready!