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 by hand on all sides 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 a delicious “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.

Frying potatoes on the grill is not as easy as it seems at first glance. If you simply thread the pieces onto skewers and place them on the coals, the top will burn and the middle will remain raw. We bring to your attention the correct technology for cooking potatoes on skewers. The total time spent is up to 45 minutes.

First secret. Young potatoes with more or less hard skin or old tubers with minimal starch content are ideal for roasting over charcoal. Too starchy potatoes crumble easily, so individual pieces often fall off the skewers.

When going outdoors, be sure to take food foil with you (needed for uniform frying of the dish).

Ingredients:

• potatoes – 1 kg;
• lard or bacon – 250-300 grams (optional);
• salt, pepper, other spices - to taste;
• vegetable oil – 100 ml (only for cooking without lard).

The choice between lard and bacon is not fundamental. The aroma is more pleasant with meat, but with lard the potato pulp turns out juicier. An alternative is to use vegetable oil.

Recipe for potatoes on skewers on the grill

1. Wash the potatoes with a sponge, paying attention to removing dirt in the folds, dry or wipe with napkins. Don't clean!

2. Cut the potatoes into slices 4-5 cm thick, and lard (bacon) with skin into slices 1-2 cm.

3. Build a “pyramid” from the pieces in the sequence lard-potatoes-lard-potatoes and place it on the board.

To prepare without lard, simply put the potato pieces in a “stack”, and after stringing, pour generously with vegetable oil.

4. Pierce the structure with a skewer from above until the sharp end rests on the board, move the pieces closer to the handle.

Assembled structure

5. Add salt, pepper and other spices to taste.

6. Wrap the potatoes on the skewers in foil and pinch the ends securely so that nothing drips onto the coals.

7. Prepare the grill. The condition of the coals should be the same as for a regular meat kebab.

First stage of preparation

8. Place potatoes on skewers in foil on the grill. Leave for 20-25 minutes until a characteristic aroma appears.

9. Remove the foil from the potatoes and place them on the grill again. Fry, turning occasionally, for 3-5 minutes until cooked through and golden brown.

Finishing and getting a crust

When frying without lard, make 2-3 cm gaps between the pieces.

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

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.

First of all, cooking over a fire requires the presence of good young tubers. The smaller their size, the faster the process will go.

Before starting the process, they should be thoroughly washed, 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 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.

Cooking process:

• 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.

Cooking process:

1. The foil is divided into pieces, the size of which should allow you to completely wrap the tuber;
2. 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;
3. Thoroughly washed and dried potatoes are individually wrapped in foil so that the shiny side is on the outside;
4. Each tuber is pierced in several places;
5. 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;
6. 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.

Fresh green onions add a nice touch of freshness to the dish.

Potatoes baked with lard

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

Cooking process:

• 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.

Cooking process:

• 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.

Cooking process:

• 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.

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.

If you’re already tired of meat kebabs, but want to have a picnic and do something on the grill, then try our recipes for vegetable potato kebabs.

Recipe for potatoes on skewers on the grill

Potatoes cooked on the grill can be an excellent side dish for meat or fish kebab, but they are also good on their own, especially young ones with thin skin.

First cooking option:

1. First you need to choose potatoes: tubers of an even shape, medium-sized, but long;
2. Using the tip of a skewer, drill a through longitudinal hole inside each tuber. Add salt to this hole and fill with lard (fat tail, pork). Thread the potatoes onto a skewer across the holes made. Fresh bay leaves between the potatoes;
3. Grill vegetable shish kebab on the grill. It should be noted that potatoes, unlike other vegetables, take the longest to bake; to avoid burning, you must constantly turn the skewer;
4. Before serving, remove the potatoes from the skewers, place on a dish and garnish with fresh vegetables and herbs. It is good to serve sauce based on mayonnaise or sour cream.

Second cooking option:

1. Carefully, so as not to tear off the skin, wash the young potatoes and boil them for 4 minutes;
2. Rinse the sage with water, dry with paper towels, remove the leaves from the branch;
3. Cut the lard into thin but wide strips and wrap each tuber;
4. Before frying, place the wrapped potato pieces on a skewer interspersed with sage or bay leaves;
5. Grill the vegetable skewers on the grill for about 15 minutes. The coals should be hot, but without flame;
6. Rotate the skewer so that the potatoes are evenly fried;
7. Remove the finished vegetable kebab from the skewer, place on a dish, garnish with tomatoes or cucumbers, sliced, green onions and parsley.

Potato kebab in foil

For cooking you will need especially strong grill foil, it is thicker than usual. If it is not there, then wrap it in regular foil, but in two layers.

Required set of products:

• 500 g potatoes;
• 150 g softened butter;
• 3 pinches of dry basil;
• any spices for potatoes to your liking.

Cooking will take 55 minutes, 100 gram portion – 260 kcal.

How to cook potatoes on the grill in foil:

1. For barbecue, it is better to choose small tubers, otherwise they will take a long time to bake;
2. Rinse the potatoes thoroughly; you can use a sponge or brush;
3. Add spices, basil, salt to soft butter. Coat the tubers generously with this mixture;
4. Wrap each in several layers of foil;
5. Place the packages on a wire rack, cook over hot coals (without flame), approximate cooking time is 15 to 25 minutes;
6. You can do it differently: put potatoes wrapped in foil in hot ash in the grill, sprinkle ash on top and bake for half an hour.

Potatoes baked with lard according to the recipe of Stalik Khankishiev

You can bake young potatoes simply with salt and butter, it will be delicious. But another product gives potatoes a very special taste - pork or fat tail lard.

You will need:

• fresh harvest potatoes – 1 kg;
• fat tail or pork fat – 200-300 grams;
• 3 pinches of pepper, coarse salt;
• rosemary or turmeric - optional.

Total cooking time: 55 minutes; the finished dish contains no more than 310 kcal per serving.

How to cook potato skewers with lard on the grill:

1. Wash the potatoes; if the vegetable is young, you don’t need to peel it; it’s better to peel it off old potatoes;
2. Chop the potatoes into circles and string them onto a skewer, alternating them with salted lard or tail fat;
3. Grind all recommended spices in a bowl along with coarse salt;
4. Place the kebab on a rectangular sheet of foil of the appropriate size, season with ground spices;
5. Clamp the foil tightly around the vegetable skewers and twist at the ends. Fry on the grill for approximately 15 to 20 minutes. During this time, the potatoes will become softer and soaked in lard;
6. Unwrap and remove foil. The potatoes are almost ready, you need to give them a beautiful golden color;
7. Place the potatoes on the coals again (without foil), turn the skewers with the potatoes so that they fry evenly;
8. In the finished kebab, the potatoes have an appetizing crust, and the lard tastes and looks like pieces of lard fried in a frying pan; in some regions they are called “cracklings.”

How to cook marinated potatoes on the grill

It is better to marinate potatoes for grilling in olive oil mixed with salt, chopped garlic and herbs. Grill the potatoes on the grill for 15 minutes on each side.

Required ingredients:

• 1 kg oblong young potatoes;
• 2-3 sprigs of basil, cilantro, mint and dill;
• 4-5 cloves of garlic;
• ½ cup vegetable oil (preferably olive);
• half a head of garlic;
• salt to taste.

To bake potatoes, it will take 50 minutes, the calorie content in 100 grams of the finished dish is 289 kcal.

Preparation:

Step 1. Wash the potatoes, remove the eyes. You don’t need to remove the skin from young potatoes;

Step 2. Cut the tubers into large circles, 1.5 cm thick, add salt and leave in a cup for 15 minutes, then dry;

Step 3. Crush the garlic with a knife, then chop it, finely chop the greens, add olive oil, stir;

Step 4. Thread potato rings onto skewers. Grease the resulting kebabs generously with oil;

Step 5. Grill on the grill, turning and brushing with oil all the time.

Crispy potatoes baked on a grill

To cook crispy potatoes over an open fire, you will need a grill and the bare minimum of ingredients, and the kebab will turn out great.

Required set of products:

• 600-700 g of smooth and long potatoes;
• ½ cup olive oil;
• coarse salt;
• spices - to taste.

It takes 55 minutes to cook, the finished dish contains 289 kcal.

1 cooking option:

1. Cut the potatoes lengthwise into two parts, boil a little;
2. Pour 4 tablespoons of oil into a deep cup, add salt, spices and boiled potatoes, stir;
3. Place the vegetable on the grill and fry on both sides until a beautiful golden crust appears.

2nd preparation option:

1. It is better to bake young potatoes on the grill with their skins on. It gives the vegetable a special taste. In addition, baked potatoes are also the healthiest of all potato dishes; they retain a large amount of vitamins;
2. You can bake the whole thing. To make these potatoes bake, make transverse cuts on them;
3. As a sauce, you can use low-fat sour cream or unsweetened yogurt, whipped with chopped dill;
4. Instead of lard, you can use chicken subcutaneous fat. And instead of sauces - just sprinkle the potatoes with salt - it will turn out tasty and inexpensive;
5. Vegetable shish kebab should be fried over hot coals in a grill, but without flame;
6. To prevent ignition from occurring when droplets of fat get in, you need to generously cover the hot coals with fine salt.

Bon appetit!

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 0.5 - 0.7 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.

Bon appetit!