Foil-Wrapped Potatoes on Coals
Juicy potatoes stuffed with bacon and butter, wrapped in foil and cooked over coals—perfect to serve alongside kebabs while they grill.
- Time
- 50 min
- Serving
- 375 kcal
- Ingredients
- ≈ $0.88
- Protein
- 5 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 200 g
- 2 Salted pork fatpack 300 g ≈ $4.00 20 g
- 3 Butterpack 180 g ≈ $1.58 8 g
- 4 Dillpack 50 g ≈ $1.80 3 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the potatoes1, halve the larger ones, and cut a shallow crosswise slit halfway through each half.
Insert a slice of bacon and a small piece of butter3 into the slit, then season with salt2.
Wrap each half tightly in two layers of foil, shiny-side in.
Place the packets on the edge of the coals (not in direct flame), cover with more coals, and cook for 35–40 minutes, flipping once.
Test doneness by piercing through the foil with a knife; unfold, sprinkle with chopped dill4, and eat straight from the foil.
Tips
- Why it works
- Cut a crosswise slit halfway through to let the pork fat and butter melt inside evenly without leaking out.
- Substitutions
- Use bacon instead of salted pork fat (20g), or omit butter if unavailable. Just add 10g more pork fat.
- Common mistakes
- If the foil bursts or potatoes smell burnt, you placed them too close to the flame; move them farther from the coals.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in foil at 180°C for 10 minutes. Freezing ruins texture.
- Serve with
- Pair with grilled sausages or a simple cucumber salad for a hearty, smoky meal.
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