Ash Baked Potatoes Recipes

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.

MASHED BAKED POTATOES

Steps:

• Preheat the oven to 500 degrees F. Place 6 medium russet potatoes directly on the oven rack and bake until soft, about 35 minutes. Split each potato in half and scoop out the flesh; transfer to a large bowl. Add 1½ cups warmed heavy cream, 1 stick cubed salted butter, 1 1/2 teaspoons kosher salt and a few grinds of pepper to the bowl and mash well. Top with more butter.

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.

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!

BAKED MASHED POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Drain on brown paper. Remove all but 1 tablespoon of fat from the pan. Place the bread slices in a food processor and pulse until coarse crumbs are formed. Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes. Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes. Set aside
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray.
• In a small saucepan over low heat, warm the milk and butter.
• Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes. When the potatoes are cooked through, drain them well, put them back into the pot, and mash them.
• Slowly mix in the warm milk and butter mixture until incorporated. Mix in the grated cheese and cream cheese. Don't over mix or the potatoes will become gummy. Season, to taste, with salt and pepper. (Reserve 2 cups mashed potatoes for Round 2 Recipe).
• Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs. Bake until heated through and golden brown on top, 25 to 30 minutes. Serve garnished with chives.

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.