ᐉ Potatoes on the fire - regular, in foil with lard (meat)

Prepared by: Kurzyupa

12/03/2013 Cooking time: 1 hour 0 min

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If you don't know how to cook potatoes in foil over charcoal, I'll teach you. And not just potatoes, but with lard and aromatic spices - even those who are on a diet will find it difficult to refuse!

How to bake potatoes over a fire

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

The fire should be such that there are enough coals in it, because it is in them that the vegetable will be placed. At the same time, 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. Baking time is approximately 25-30 minutes. Let the finished potatoes cool slightly, break them up and sprinkle with salt.

Potato skewers recipe

Skewers are not always used only for meat kebabs. You can use them to make delicious baked potatoes.

The tubers are washed and thoroughly wiped so that no moisture remains on them;
Cut the vegetable into slices, 1 to 2 cm wide;
Thread them onto skewers so that there is a distance of about half a cm between them;
All that remains is to pour a small amount of vegetable oil over the vegetables and sprinkle with salt;
It will take 15-20 minutes to bake the potatoes. During the process, you must remember to turn the skewers over.

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

Potatoes in foil

When going on a hike, many people forget to take food foil with them, but it’s a shame. It will allow you to make evenly baked, aromatic potatoes without staining them with soot and saving cooking time.

Potatoes in foil baked on coals

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

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

Potatoes baked with lard

This recipe also requires foil. Potatoes on the fire, seasoned with lard, turn out fattier and more satisfying.

The washed potatoes are cut into circles, 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;
The pieces are placed on a skewer, alternating with each other. After this, everything is wrapped in foil;
This unusual kebab is fried for 30 to 50 minutes, turning occasionally;
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 more than ever.

Potatoes baked in foil with butter and cheese

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

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

The dish is ready, you can enjoy it.

How to cook potatoes in marinade

It is appropriate to use marinade for baking potatoes. You can add spices or foods to it according to your personal taste preferences.

The tubers are washed, dried and cut into thick disks, up to 2 cm thick;
Prepare the marinade: add your favorite herbs, crushed garlic, spices and a few drops of lemon juice to olive oil;
Vegetables are marinated for 15-20 minutes and then threaded onto skewers. Alternatively, you can lubricate already made pieces with marinade;
Baking time can reach up to 50 minutes.

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

Related article: Why potatoes rot in the ground, immediately after harvesting and in the cellar

Benefits of baked potatoes

Like all vegetables, potatoes themselves have many beneficial qualities:

vitamins C, B,
pectin substances,
organic acids,
salts Ca, Fe, K,
sugar, protein.

In addition to all these qualities, baked potatoes have many more interesting, useful characteristics:

Baked potatoes have a natural, pleasant taste.
Cooking potatoes by baking helps preserve the beneficial substances found in this vegetable.
Baked potatoes can be used as complementary medicines in the treatment of diseases. Compresses are made from it for bronchitis, and inhalation of steam is used as inhalation.
Baked potatoes are low in calories.
It is believed that such food helps in the fight against high blood pressure.
The potassium found in baked potatoes is good for muscles.
Baked potatoes are well absorbed, eliminated from the body completely, and do not leave any trace of heaviness in the stomach.
The peel of such potatoes has a good effect on male strength.

However, it is worth remembering that food, in order for it to bring pleasure and not have negative consequences, should be in moderation.

Useful tips

In order to cook baked potatoes the first time, you should listen to 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 cuts;
Chicken subcutaneous fat can replace lard;
There should be no flames in the fire. In order to prevent its occurrence, you can sprinkle the coals with salt.

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

Calories in baked potatoes

The calorie content of potatoes depends directly on the method of its preparation. Jacket potatoes have the lowest calorie content. Baked potatoes are slightly inferior in calorie content to boiled potatoes. But these figures are much lower than those of fried potatoes and french fries.

In addition, when preparing baked potatoes, you don’t have to use vegetable oil, which not only affects the taste, but also reduces the calorie content of the dish.

Recipe for charcoal baked potatoes in foil

What do you cook when you go outdoors? We most often have shish kebab made from pork (I always have it in a dietary marinade) or chicken, and always baked potatoes with lard in foil.

In distant childhood, we threw potatoes directly into the fire, and then rolled them out, charred with chopsticks, and, burning our fingers, removed the blackened skin. A few years ago I discovered an amazing recipe for charcoal-baked potatoes in foil with lard and onions. Such potatoes turn out incredibly fluffy, not dry, with a pleasant aroma of lard, spices and baked onions. Ideal for hungry kids or as a snack for adults. To go with lard potatoes, we usually make the simplest salad of fresh vegetables.

Baked Potato Ingredients:

potatoes by number of persons
piece of lard
onion
favorite spices
fresh herbs
salt to taste

Potatoes baked in foil over charcoal: how to cook

Cut the onion into half rings and lard into not too thick slices.

You can take any lard - pure white salted, fresh, with a slot (with meat), smoked. The taste of baked potatoes with lard will, of course, be different. But in any case, it will turn out breathtakingly delicious!

Wash the potatoes thoroughly (preferably with a brush), dry and cut in half lengthwise.

Place 1-2 pieces of lard and a piece of onion between two potato halves, sprinkle with spices and onions. Then wrap the potato tightly in foil.

Wrap all prepared potatoes in the same way.

It is better to bake potatoes with lard in foil already in a burnt-out fire. To do this, you need to carefully rake the hot ash, put the potatoes and lard wrapped in foil in it and heat the ash a little on top.

After 10-15 minutes, the potatoes in the fire need to be turned over and swapped so that they bake evenly. This is especially important to do if the heat is uneven. You can turn the potatoes several times.

To check whether baked potatoes with lard in foil are ready, you can pierce them with a fork or toothpick after removing them from the fire.

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Be extremely careful! The ash is very hot, the foil is red-hot!

Place the finished baked potatoes in a deep bowl lined with newspaper (since the potatoes are dirty from ash).

Cool the baked potatoes with lard in foil a little so as not to burn your hands, and serve immediately. The most delicious potatoes are when they are still hot!

You can serve charcoal baked potatoes with barbecue ketchup from the store or aromatic homemade ketchup, mustard, garlic and a lot of fresh herbs!

Bon appetit and have a great time outdoors!

The recipe for baked potatoes with lard in foil was prepared by Olga Viktorovna.

Potato kebab

It is considered the most civilized option for baking potatoes, in which no ash gets on your food. Again, there are no comrades according to taste and color. Perhaps this option will become your favorite.

You can use any potato of any size. Cooking on skewers allows the fruit to be cut into several parts. If you don't want to cut, then choose medium or small sized potatoes.

Light the coals, wait until the flame goes out;
Place the potatoes on skewers and place on the grill;
Cook for 30 to 35 minutes, rotating skewers constantly to ensure even cooking;
Serve with sour cream and fresh herbs.

To add piquancy to these potatoes, you can serve a variety of pickles. Pickled cucumbers and sauerkraut go especially well with baked potatoes.

Potatoes in foil with lard on coals

Author: admin · Published January 31, 2021 · Updated August 14, 2019

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.

In uniform

The simplest, most understandable and fastest recipe for this dish.

You will need:

half a dozen tubers;
50 g butter.

It is advisable to choose potatoes of approximately the same medium size. Large specimens may simply not bake completely. The potatoes need to be washed, then pierced several times with a fork and dried.

Cut the foil into pieces of sufficient size. Wrap prepared tubers in sections. Place on the grill in the coals and bake until done. Then remove from the coals and remove the foil from the tubers.

Baked potatoes can be brushed with butter before serving.

Sauce for baked potatoes

To prepare the sauce you will need:

dill (bunch),
sour cream, mayonnaise - 1 glass,
garlic - 2 cloves,
salt.

Sauce preparation steps:

Place sour cream (mayonnaise) in a deep bowl.
Add salt.
Wash the dill well.
Finely chop the dill. Place it in sour cream.
Peel the garlic, chop finely.
Add garlic to sour cream.
Mix all the ingredients of the sauce well.

Potatoes are a unique vegetable with many recipes for using it. Everyone can choose those potato dishes that suit him with their taste qualities. which suit him with their taste qualities.

Instructions:

To begin with, we make a fire - such that in the end we get a sufficient amount of coals in which it will be possible to “hide” the potatoes completely.

While the fire is burning down, let's prepare the food. Wash the potatoes thoroughly and dry them. Divide the baking foil into squares large enough to wrap the tuber.

Wrap each potato in foil (shiny side out, dull side in). These are the silver potatoes I get, I really like them!

The flame is no longer visible, are there still hot coals in the fire? It's time to plant the potatoes. We rake the coals with a stick and carefully place silver potatoes on the bottom layer.

Then, again, with the help of a stick, so as not to get burned, we rake a layer of coals from the sides - so as to cover the potatoes.

Now you can relax while you wait, or put a grate on top of the coals and cook bruschetta over the fire - a great addition to baked potatoes! And we had barbecue cooking on top.

How long does it take to bake potatoes in foil over coals? Depending on the size of the tubers - from 40 minutes to 1 hour. If the potatoes are very small, do not overcook them so that they do not turn out too dry.

To check if the potatoes are ready, carefully remove one piece from the coals with a stick, wait until it cools down a little, unwrap the foil and try. If the center is soft, it’s time to take it out and enjoy the delicious baked potato!

And to make it even tastier, sprinkle it with salt and pour fragrant olive or sunflower oil over it. Real jam!

Source

Culinary recipes and photo recipes

Potatoes with lard in a cauldron on a fire

This is an exclusively “picnic” or country dish that is prepared in nature. Just the thought of a delicious lunch with the aroma of smoke in the fresh air in good sunny weather excites your appetite! It would seem like an ordinary potato, but when cooked in a cauldron over a fire, it acquires a completely different taste, while it may not even look very presentable, but its taste overshadows everything!

Ingredients for cooking potatoes with lard in a cauldron:

potatoes – 1.5 kg
fresh lard – 300 g
carrots – 1-2 pcs.
yellow onion – 1-2 pcs.
salt, spices - to your taste
water – 100 ml

Recipe for cooking potatoes with lard in a cauldron:

Peel all the necessary vegetables (potatoes, onions, carrots), rinse with cold water, and then cut the potatoes into 4-6 pieces.

Cut the fresh lard into medium pieces, cut the carrots into slices, and coarsely chop the onion.

Place half of the chopped lard on the bottom of the cauldron; you can add a little more vegetable oil so that the potatoes do not burn.

Then add potatoes to the cauldron, and mix them with the rest of the lard and chopped vegetables.

Also put a little lard on the very top. Then cover the cauldron with a lid and wrap it in several layers of foil.

Place the potatoes and lard in a cauldron on the fire. In this case, there is a fire in the grill, or rather, not even a fire at all, but coals that are already burning out. The cauldron should stand on the coals for 20 minutes, after which, carefully open the lid and add salt, spices and pour in 100 ml of boiling water, stir. To prepare such a dish, it is advisable to choose potato varieties that are not very starchy so that they do not crumble. Keep the cauldron with potatoes and lard on the fire for another 15-20 minutes.

Red peppers, fresh herbs and vegetables complete this delicious, smoky dish. It should only be eaten hot, before the fat from the lard has congealed. The potatoes are ready!

Baked potato photo

Potatoes baked in their “jacket” have a low calorie content, while retaining many useful substances necessary for the body.

Baked potatoes are an excellent side dish that has a mild, unusual taste and aesthetically beautiful appearance.