Grilled potatoes are an excellent side dish for meat, and with fresh vegetables and herbs they are also beneficial. Moreover, this will not require any special culinary skills from you. Then no outdoor feast would be complete without a delicious grilled dish.

Recipe in grid

At the moment when you are just lighting the coals for the main meat dish, setting the table and cutting 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 a delicious sauce for it.

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, 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. Unfold 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 it’s very small, about the size of a walnut, then leave it whole.
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.

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.

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.

What do you cook when you go outdoors? We most often have (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. We usually make the simplest lard for potatoes.

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.

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 baked potatoes on coals with kebab ketchup from the store or, 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.

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, and 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's step-by-step photo recipe will tell you how to cook it and how long to bake it.

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!

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!