Fire Roasted Potatoes Recipes

CAMPFIRE ROASTED POTATOES

Steps:

• Toss together the potato, onion, garlic, butter, pepper, oregano, salt, and Parmesan cheese in a large bowl, or a resealable bag. Remove from bag, and wrap in several layers of aluminum foil, sealing the edges well.
• Cook on a wire rack over the hot coals of a fire, flipping over midway through cooking, until the potatoes are tender; about 30 to 40 minutes. Alternatively, the potato packet may be baked on a cookie sheet in a 350 degrees F (175 degrees C) oven.

FIRE ROASTED TOMATO AU GRATIN POTATOES

Steps:

• Make potatoes as directed on box except stir in drained tomatoes before baking.

FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO

Steps:

• Preheat oven to 450°F or set grill to High (450°F).
• Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. I typically add water to the pan to avoid any smoking or do it on the grill.
• Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
• Oven Method: Roast for 40-45 minutes or until tomatoes are charred (See Note 2). Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

FIRE-ROASTED POTATOES

Steps:

• Pierce the skin of each potato once or twice with the tines of a fork. If desired, pre-cook potatoes by baking them in a preheated 350 degree oven until just soft when pressed, about 1 hour.
• Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, dull side up. Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into potato, then gather foil around potato to cover it tightly. If using uncooked potatoes, place them in embers of the fire 1 hour before serving; turn every 15 minutes with long handled tongs (do not worry if foil starts to blacken). Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). If using pre-cooked potatoes, place them in the embers for 20 minutes to heat through, turning with tongs once or twice.
• To serve, remove potatoes from fire with tongs. Unwrap potatoes with hot pads and cut open tops. Squeeze open potatoes to expose flesh and slather with plain butter or cilantro butter.

FIRE ROASTED TOMATO BISQUE RECIPE PERFECT FOR COZY WEATHER

Steps:

• Add the olive oil and unsalted butter to a large pot and let the butter melt. Place the celery, onion, carrot, sugar, garlic powder, red pepper flakes and paprika if using, sea salt and freshly ground pepper in the pot. Sauté until the onion is translucent about 5-7 minutes over medium heat,
• Add the garlic, parsley, and basil to the pot. Stir to combine and cook for another 2 minutes.
• Include the diced & fire roasted tomatoes with green chiles, fire roasted red peppers, chicken broth, and bay leaves in the pan. Stir to combine and reduce to medium-low heat. Cover the pot and simmer for 30 minutes.
• Use the immersion blender to mix together until smooth and creamy. Add the heavy cream and mix well.
• Garnish with fresh parsley, basil, or additional heavy cream. Enjoy!