Ash Roasted Potatoes Recipes

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ASH-ROASTED POTATOES



Ash-Roasted Potatoes image

You only need one ingredient to make ash-roasted potatoes plus toppings of your choice. Soft and smoky on the inside these potatoes are a must-try at your next camping trip.

Provided by Julia

Categories     Dinner     Lunch

Time 1h30m

Number Of Ingredients 5

4 Medium Potatoes (, see note 1)
Butter
Salt
Black Pepper
Sour Cream

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.

Nutrition Facts : Calories 97 kcal, Carbohydrate 14 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 36 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
  • Place potatoes into a large bowl.
  • Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
  • Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

EASY ROASTED POTATOES



Easy Roasted Potatoes image

Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.

Provided by McCormick Spice

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 6

1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Garlic Powder
½ teaspoon salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
2 pounds red potatoes, cut into wedges
1 tablespoon olive oil

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.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 24.6 g, Fat 2.5 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 203.4 mg, Sugar 1.6 g

ASH-ROASTED POTATOES



Ash-Roasted Potatoes image

You don't need a real recipe for these potatoes, but you do need a charcoal grill because these ash-baked tubers won't work with gas. The recipe is a throwback to when clans of kids roamed New York City streets in the early 20th century, building fires in abandoned lots and baking potatoes into the ashes for a hot snack. The potatoes turn so sooty black that it can be hard to tell them apart from the coals, especially in the twilight. The timing of when they will be done will vary depending upon the size of your potatoes and the heat of your fire. Stab them with a skewer to see when they are tender within. To eat, carefully break a potato open and scoop out the smoky, fluffy flesh with a spoon, seasoning it with salt and butter to taste. Or go old-school and wrap the potatoes in a newspaper to protect your fingers before breaking them open and biting the flesh directly from the burned shells.

Provided by Melissa Clark

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

6 potatoes, any kind (or use as many as you like)
Butter, for serving
Salt, for serving

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 2 grams

CRISPIEST EVER ROAST POTATOES



Crispiest ever roast potatoes image

Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior

Provided by Esther Clark

Categories     Side dish

Time 1h35m

Yield Serves 6-8

Number Of Ingredients 6

4 tbsp rapeseed oil
1½ kg Maris Piper potatoes , cut into quarters, peelings reserved
50g butter
½ bunch of lemon thyme
6 garlic cloves , lightly bashed
1 tbsp sea salt

Steps:

  • Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
  • Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
  • Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ASH-ROASTED BATATAS WITH LIME-CUMIN BUTTER



Ash-Roasted Batatas with Lime-Cumin Butter image

Categories     Side     Roast     Vegetarian     Lime     Sweet Potato/Yam     Parsley     Seed     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 medium batatas (about 2 lb total), rinsed and dried
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon fresh lime juice
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons cumin seeds, toasted and cooled
1/4 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
12-inch-wide heavy-duty foil; a chimney starter and a charcoal grill (or see cooks' note, below); long metal tongs

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.

ASH-ROASTED SWEET POTATOES



Ash-Roasted Sweet Potatoes image

Provided by Nick Fauchald

Categories     Side     Kid-Friendly     Sweet Potato/Yam     Summer     Grill/Barbecue     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 5

4 medium sweet potatoes
4 tablespoons (1/2 stick) salted butter
1/4 cup pure maple syrup
Crumbled gingersnaps (optional; for serving)
Roasted marshmallows (optional; for serving)

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



Potatoes Roasted in Warm Ashes image

Provided by Susan Herrmann Loomis

Categories     Duck     Potato     Side     Roast     Winter     Party

Yield About 8 servings

Number Of Ingredients 4

24 small (2 ounce or so) Yukon Gold potatoes, scrubbed
6 to 8 ounces fresh foie gras, cut in 24 thin slices and chilled
Fleur de sel
Freshly ground white, black, and rose peppercorns

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!

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