Picnic is an event beloved and expected by everyone with impatience. Naturally, the main dish for any outing is barbecue (as an option - barbecue, although for our people it is almost the same thing). But just eating meat is not very interesting. Usually, a variety of vegetables are taken to him in the "accompanying", eaten fresh or baked on a wire rack. And of course, baked potatoes. However, not everyone likes root crops covered in ash (although this also has its own charm). If you belong to this category of people, you probably will like potatoes in foil (cooked in coals). She does not stain your hands and at the same time preserves all the taste of baked. In addition, you can experiment with it, diversifying the flavor.
Potato in spanish
It is not known why this recipe is called Spanish - it has long and successfully been used in many countries. But since it so happened, let it be considered that it is the Spaniards who are its authors. Preparing such a potato in foil on charcoal simply does not require special additions to itself. Large enough tubers are taken, washed and dried. The foil is cut or torn into pieces into which potatoes can be wrapped. Potatoes are put inside, a little olive (Spanish recipe!) Oil is poured on it and salt is poured. Hand tuber is coated on all sides and is tightly packed in foil. Hot coals move apart, “silver eggs” are laid in them and left for the same time that is required for ordinary baking in ash.
Spicy plates
Potatoes in foil in coals need not be baked whole. Sliced, it also cooks faster. It will turn out very fragrant if the tubers are cut with thin plates, put them on a piece of foil, salt and sprinkle with a mixture of chopped onion, thyme and dill. The bundle will bake for about ten minutes, only somewhere in the middle of the process it will be necessary to turn it on the other side, for uniform baking.
Potato sandwich
A whole discovery can be potatoes in coals in foil, the recipe of which is complemented by very tempting components. The tubers are small, but not very tiny. If you don’t like the skin, you can peel it, but usually the potatoes are simply washed and cut in half. The middle is salted, and a piece of sausage or cooked meat, lined on both sides with cheese plates, is placed inside each potato. 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 a potato is most tasty in foil (in coals), if it is “stuffed” with slices of smoked chicken breast.
Potato skewers
If you still have unused skewers, try using them to achieve a rather non-standard result. Take small potatoes, cut in half. Hungarian bacon or spicy brisket cut into thick cubes. String them one by one on a skewer, tightly wrap with foil and send to the brazier. It will turn out a very tender potato in foil in coals with a pleasant meat addition. If you like a crust, then remove the packaging from an almost prepared “kebab” and place the skewer in its intended place (not at the bottom of the grill) until a delicious “tan” appears.
Ukrainian fantasies
The national product of this country is in perfect harmony with popularly loved tubers. Potato with bacon in foil, baked on coals, is quite suitable for barbecue, and can be eaten just like that. The tubers are washed, not too big just half, the giants are cut with thick plates. A shallow net is drawn on the flat part, which is sprinkled with salt, pepper and ground thyme. Parts of the potato are transferred by onion rings and thin plates of bacon, connected to the original tuber and wrapped in foil. This fusion is baked in the usual way.
Sour cream recipe
The offered potato in charcoal foil does not bake for too long, however, it requires some preliminary manipulations that need to be done at home before leaving for a picnic. The tubers are peeled and cut in medium slices. A glass of sour cream of medium fat is combined with salt, ground pepper and seasonings - hops-suneli or Italian herbs will be just right. The sauce is poured into a bowl of potatoes and mixed. Already in place, the slices are laid out in one layer on a sheet of foil, wrapped and hidden in coals. Readiness is checked with any sliver directly through the packaging: if it comes in gently, then you can eat.