Ash Roasted Potatoes Recipes

ASH-ROASTED POTATOES

Steps:

• Build a large and very hot charcoal fire. Put the potatoes in the fire, burying them completely (you can cook something else on top of the grill as the same time). The potatoes will be done after anywhere from 45 to 90 minutes, so keep checking them by piercing them with a skewer. When they feel soft on the inside, they are done. Let cool slightly before eating.
• To eat, slice them open and serve with butter and salt on the side for each person to season the potatoes to taste. A spoon is the easiest way to get to the tender potato flesh. Don't eat the burned shells.

ASH-ROASTED POTATOES

Steps:

• Wash the potatoes and wrap each one in a sheet of aluminum foil.
• Bury the potatoes in the ashes and let them cook for about 60-90 minutes (see note 3).
• Check for doneness by unwrapping one, cutting it open and tasting (you can also insert a skewer or knife to see if they are soft). They should be almost black on the outside and have hard skin.

BASIC ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. On a baking sheet, toss potatoes with olive oil, salt, pepper, and herbs. Roast until tender, turning occasionally, about 35 minutes. Remove from oven. Serve potatoes hot or cold.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

ASH-ROASTED SWEET POTATOES

Steps:

• Light a campfire and let it burn down to embers. Nestle potatoes in embers and cook, rotating a quarter turn every 10 minutes or so, until very tender when pierced with a knife, 45-60 minutes. The potatoes will blacken and char on the outside; don't worry, you're only eating the flesh. If you prefer, wrap potatoes individually in foil and cook using the same procedure.
• Using tongs, transfer potatoes to plates and let cool at least 10 minutes. Cut a slit lengthwise down each potato and mash flesh with a fork. Spread 1 tablespoon butter inside each potato and drizzle with maple syrup. Top with gingersnaps and marshmallows, if using, and serve.

ASH-ROASTED BATATAS WITH LIME-CUMIN BUTTER

Steps:

• Tear off 4 (2-foot-long) sheets of heavy-duty foil and stack. Arrange batatas in 1 layer on top in center. Working with top sheet of foil, fold each side of foil over batatas to enclose, then turn package a quarter turn and fold over each side of second sheet of foil to enclose. Repeat folding with remaining 2 sheets of foil, turning package a quarter turn before each layer.
• Open vents on bottom of grill and remove top grill rack, leaving bottom rack in place. Light charcoal in chimney starter, then pour out onto bottom rack, using tongs to clear a space in center of rack just large enough for foil package. Put package in cleared space and arrange lit coals around package. (Do not put coals underneath or on top of package.)
• Roast batatas, turning package over every 10 minutes, checking and adding charcoal to keep a steady heat around package, until a sharp paring knife inserted halfway into a batata passes through easily but with slight resistance, 45 to 50 minutes.
• While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well. 3Unwrap batatas carefully. When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices. Season batatas with salt and pepper and serve with lime-cumin butter.
• Batatas can be roasted (instead of grilled), wrapped in 1 layer of foil, in middle of a preheated 400°F oven 1 1/4 to 1 1/2 hours.

POTATOES ROASTED IN WARM ASHES

Steps:

• 1. Build a large fire in a fireplace or barbecue using wood, not charcoal briquets. Do not start the fire with fire starter, either, or there will be a residue of petroleum flavor in the ashes.
• 2. When the fire has generated a deep layer of warm embers, carefully move away the logs and bury the potatoes in the ashes. If they aren't completely buried it doesn't matter, but you'll need to rotate them once so they roast evenly. Roast them until they are tender through, which will take about 20 minutes.
• 3. Remove the foie gras from the refrigerator about 8 minutes before you remove the potatoes from the fire so it loses its chill but doesn't soften too much.
• 4. Remove and brush the ashes from the potatoes. Slit them down the center with a sharp knife, and push the ends towards the center to open up the potato. Insert a slice of foie gras into the potato and either season it with the salt and peppers, or leave that for your guests to do. Eat immediately!

SMASHED ROASTED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
• Preheat the oven to 425°F (220°C).
• Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
• On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
• Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
• Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
• While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
• Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
• Enjoy!

MRS. DASH ROASTED POTATOES RECIPE

Steps:

• Toss potatoes with olive oil and one tablespoon Mrs. Dash. Roast 30 minutes in a preheated 400 degree oven. Increase heat to 450 degrees. Sprinkle with ½ tablespoon Mrs. Dash. Roast 5-10 minutes or until tender and browned.

ASH-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake until tender, about 1 hour. Remove and let cool slightly.
• Reduce oven to 350 degrees. When potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mixture and skins until heated through, about 5 minutes.
• When the pulp is warmed through, add butter, scallion, chives, dill, lemon confit, sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or salmon roe. Divide the mixture evenly among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.