TOP-4 recipes with photos of cooking potatoes on the grill? Secrets and tips of chefs. Video recipes.
Potatoes on the fire have become a traditional delicacy of any picnic. Simple preparation, aromatic taste, moderate calorie content and nutritional value, make potatoes on the grill the best option for a quick snack in the fresh air. Moreover, this affordable and versatile vegetable can be used to prepare a variety of flavorful dishes. Therefore, in this article you can choose delicious, simple and satisfying recipes for cooking potatoes on the grill. Experimenting with recipes will help you choose the most delicious option.
Culinary tips and secrets
- To get baked potatoes over a fire the first time, take young tubers. A vegetable variety with a yellow flesh is more crumbly and cooks faster, with a pink one - it is harder and takes more time. Choose a root vegetable with an even shape, smooth, medium size, without thick rind and eyes.
- It is recommended to cook the tubers of the same size so that they are baked evenly and at the same time. For the same reason, take one variety of potatoes, because different types of it are baked at different times.
- When potatoes are fried over a fire, there should be no flame in the fire. Sprinkle some salt over the coals to eliminate it. And if tongues of fire nevertheless appear, extinguish them with a spray of drinking water or marinade.
- You can cook potatoes on the grill in foil. The more layers of foil there are, the less likely it is to char.
- Often, to obtain the best texture of tubers and a rich aroma, cooking is divided into several stages. For example, very tasty boiled potatoes on the grill, when first the vegetable is boiled at home until half cooked, and then brought to readiness on charcoal.
- If you grill potatoes without lard, you can use chicken subcutaneous fat. In terms of its taste and nutritional qualities, it very well replaces lard.
- To make grilled potatoes tastier, marinade them.
- If baking whole tubers, cut crosswise.
- Looking for crispy fries? Then remove the starch first by soaking the potatoes in cold water for an hour. After that, you can bake it.
- If you cook potatoes on a wire rack or on skewers, keep a distance of 15 cm between the embers. The potatoes located closer to the coals will burn without having time to cook inside, higher - they will bake for a long time.
- Check the readiness of the dish with a toothpick, piercing the vegetable with it. It should pass easily. It is not recommended to use a fork or knife for these purposes, because there is a risk that the potatoes will break.
Potatoes in foil
Country-style baked potatoes on the grill in a fire are quite simple to prepare. Wrapping the tubers in a layer of foil, they are guaranteed to be baked evenly, will not burn and will not remain moist inside.
- Caloric content per 100 g - 205 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Potatoes - 6 pcs.
- Onions - 1 pc.
- Ordinary lard or with streaks of meat - 200 g
- Salt to taste
- Spices to taste
Cooking potatoes on the grill in foil:
- Peel and cut onions into thin half rings.
- Cut the bacon into thin slices.
- Wash the potatoes well. You can use a brush for this process. Then dry it and cut it lengthwise into two halves.
- Place 2 slices of bacon between the halves of the potatoes, a slice of onion, salt and sprinkle with spices.
- Wrap the potatoes tightly in several layers of foil.
- Place the potatoes on a fire with well-burnt coals. To do this, gently rake the hot ash, put the potatoes in foil and sprinkle a little ash on top.
- After 15 minutes, turn the potatoes over to cook evenly.
- Put the finished baked potatoes in a bowl, unfold the foil and serve with ketchup, mustard, herbs or garlic sour cream sauce.
Potatoes with bacon
Grilled potatoes with bacon is an interesting solution for outdoor recreation. The tubers are friable, soaked in lard, onion and marinade juices.
Ingredients:
- Potatoes - 6 pcs.
- Lard - 350 g
- Bulb onions - 2 pcs.
- Paprika - 0.5 tsp
- Ground black pepper - 0.5 tsp
- Salt to taste
- Soy sauce - 100 ml
- Mayonnaise - 10 g
Cooking potatoes on the grill with bacon:
- Wash the peeled potatoes with a sponge, dry with a paper towel and cut into 1 cm thick plates.
- Peel and cut onions into rings.
- Cut the bacon into slices that are not too thin.
- In a separate bowl, stir in mayonnaise, soy sauce, salt, pepper, paprika. Pour the resulting mixture over potatoes, onions and bacon.
- Stir the contents of the bowl, cover and send to marinate in the refrigerator for 3 hours. Stir the food several times during this time.
- String the pickled potatoes on a skewer, alternating with lard and onion rings.
- Send the skewers to the grill with hot coals and fry the potatoes with lard for half an hour. Turn the skewer several times during cooking so that the food is evenly cooked on all sides.
Potatoes on wire racks
The technology of cooking potatoes on a grill on a grid is not complicated. Even too starchy potatoes are suitable for the recipe, because on the wire rack, it will not crumble into separate pieces, which is often the case with skewers.
Ingredients:
- Potatoes - 1 kg
- Lard or bacon - 250-300 g
- Salt to taste
- Ground black pepper - to taste
- Spices to taste
- Vegetable oil - 100 ml
Grilling potatoes on the grill:
- Wash the potatoes with a sponge, removing all the dirt, dry the tubers or wipe with a paper towel. Cut the potatoes into 1.5 cm thick slices.
- Cut lard or bacon with skin into slices of 1-2 cm. Potato flesh with bacon is juicier, and with bacon with a more pleasant aroma.
- Grease the wire rack with a thin layer of vegetable oil so that the vegetables do not stick, and put a layer of potatoes tightly together.
- Season the tubers with salt, pepper, season with spices and put a layer of bacon on top. Then season a little more with salt and pepper and cover with a layer of potato rings.
- Close the grate and place it on the hot coals grill. Leave the potatoes for 20 minutes for a characteristic flavor.
- Then turn the net over and grill the potatoes until golden brown.
Armenian potatoes
Baked young potatoes marinated on the grill according to the Armenian recipe with spices. This is a very spicy, interesting, unusual and very tasty dish. With such a dish, time in nature will fly by unnoticed.
Ingredients:
- Potatoes - 1 kg
- Parsley and cilantro - small bunch
- Adjika - 10 ml
- Garlic - one head
- Hops-suneli - 2 tsp
- Coriander - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking potatoes on the grill in Armenian:
- Wash the greens and chop finely with a knife.
- Peel the garlic and cut into thin slices.
- Combine herbs, garlic, adjika, hops-suneli, coriander, salt, black pepper and mix well.
- Peel the potatoes, wash, dry with a paper towel and marinade. Leave to marinate for half an hour.
- Gently string the potatoes on a skewer and send them to the grill with well-burnt wood, which break into coals. Cut large potatoes in half, string moderately sized tubers whole.
- Flip the potatoes frequently so they cook well inside and the crust is browned and not burnt. Brush the potatoes with the marinade periodically. It is necessary to get a crispy crust with a delicate pulp inside.
