Potatoes on skewers in the oven. Potatoes with bacon on skewers: simple recipes

Calories: Not specified
Time for preparing: Not specified

Everyone loves delicious fragrant barbecue. For some reason, it is accepted that shish kebab is prepared only from or from fish, few people know how delicious potato kebab on skewers can be. Listen - everyone loves potatoes with bacon in a pan?
You will see that the kebab of lard and potatoes on the grill turns out to be even tastier than.

Ingredients:
- potato,
- salted or smoked lard,
- spices to taste,
- salt,
- ground pepper.

Recipe with photo step by step:

Cut the lard into thin pieces that will be slightly thinner than potatoes. Then make sure that the fat is cut into smaller pieces.

Wash the potatoes well, you can peel the skin if you wish, the most important thing is to choose potatoes for frying. Cut the potatoes into slices (4-5 mm thick.)

Sprinkle the potatoes lightly with spices to your taste and salt, if the fat is not salty enough. In principle, you can salt the dish already ready, on the table.

And now everything is simple - alternating, a slice of potatoes, a slice of lard, string on a skewer. It already looks delicious, doesn't it?

Then lay the potatoes on foil, you can add aromatic herbs, such as thyme, or dill or bay leaf. Twist the potatoes well with foil in several layers, it turns out something like a "candy".

At the first stage of baking such a potato kebab, strong coal is not needed, so wait until all the firewood burns well.

Put the skewers with potatoes on the grill for 20 minutes, maybe 30 minutes, the heat passes through the foil slowly, this is what we need. We need the heat to go to the very depths of the vegetable slices, so that the potatoes are already cooked in their own steam, so that all the fat melts out of the fat and soaks this potato. Don't forget to flip your potato skewers.

After a while (15-20 minutes), unfold the foil and see how baked the potatoes are.

If the potatoes are already soft, but not ruddy, then hold it a little over the grill, only without foil, while slightly turning the coals, collect them to a heap so that the heat is stronger. Fat may drip from the fat, do not simmer it, just move your skewer to the side so that the heat does not fall. If the potato looks ruddy and fried, then it can be served on the table.

Look how great this potato kebab looks on skewers, it turned out delicious and elegant, on any holiday table for a picnic, and not only it will be appreciated by your guests.

It's time for spring picnics, which means the smell of smoke and the aroma of barbecue will tease our appetite every weekend. We will all exchange recipes for marinating meat and methods for frying it. It will definitely happen, but today I would like to introduce you to cooked on the grill - this potatoes with lard on skewers or on the grid.

This dish looks festive and elegant, as a rule, everyone eats it with pleasure, both adults and children. She's good and how independent dish, and is perfect as a side dish for meat. Preparing very quickly, if you know a little secret.

Let's remember our own sad experience of preparing this. No matter how you turn the skewers over, the outside of the potatoes still burns too much, doesn't it? And if you don’t let it burn and remove it from the skewers early, then inside, especially close to the skewer itself, the potatoes will be sadly raw. That's why I added boiling potatoes as one of the cooking steps.

How to cook

To cook potatoes on the grill, you need to choose potatoes of approximately the same size, medium-sized and even. Wash them well with a brush under running water and boil until half cooked, in salted water. Here you should not have any difficulties, so I immediately move on to the next stage.

Let the prepared potatoes cool, cut in half, put in a saucepan and pour. Next, close the pan with a lid and shake well several times so that the oil is evenly distributed throughout the potatoes. The oil will help the potato slices brown nicely.

Take a piece, cut it into squares, no larger than the diameter of potatoes, otherwise it will burn and about five millimeters thick.

Halves of potatoes, alternating them with pieces of lard. First potatoes, then lard, then potatoes again, and so on until the end of the skewer. It must be baked on hot coals, avoiding the appearance of a strong fire. To do this, you need to prepare a bottle of water in advance, with which we will extinguish the fire, if it appears as the fat melts and the fat gets on the coals.

Instead of a metal skewer, use the usual ones. If they get a little charred at the ends, it's okay, they will have time to fulfill their main purpose.
Turn the grate often, as the potatoes on the grate burn quickly.
Never place potatoes and meat on the same rack. In this case, you will definitely have one dish raw, and the second will burn, as they have different frying times.

We will fry the potatoes until cooked, until it is covered. We will check for readiness by piercing with a sharp knife. As a result, we get a sort of potato skewers. Bon appetit!

Ingredients

Potato - 1 kilogram;
Salo salted - 250 grams;
Olive oil - 1 tablespoon;
Salt to taste.

Did you know that grilled potatoes turn out to be incredibly fragrant with a spicy smell of smoke. It goes well with a salad of fresh vegetables and meat. The dish turns out home-style tasty and can awaken the appetite of any person. Today we will tell you how to properly and quickly cook potatoes on the grill.

Cooking fragrant potatoes on the grill

Potatoes cooked on the grill can be an excellent side dish for meat or fish kebabs, but they are good in and of themselves, especially young ones with a thin skin.

First cooking option:

First you need to choose potatoes: tubers are even in shape, medium-sized, but long;
Using the tip of a skewer, drill a through longitudinal hole inside each tuber. Add salt to this hole and stuff with fat (fat tail, pork). Thread the potatoes onto the skewer across the holes you made. Fresh bay leaves between potatoes;
Grill vegetable skewers on the grill. It should be noted that potatoes, unlike other vegetables, are baked for the longest time, in order to avoid burning, you must constantly turn the skewer;
Before serving, remove the potatoes from the skewers, place on a dish and garnish fresh vegetables and greenery. It is good to serve a sauce based on mayonnaise or sour cream.

Second cooking option:

Carefully, so as not to tear off the skin, wash the young potatoes, boil them for 4 minutes;
Rinse the sage with water, dry with paper towels, remove the leaves from the twig;
Lard cut into thin but wide strips and wrap each tuber;
Before frying, put the wrapped potato pieces on a skewer interspersed with sage or parsley leaves;
Grill vegetable skewers on the grill for about 15 minutes. The coals must be hot, but without a flame;
Turn the skewer so that the potatoes are fried evenly;
Remove the finished vegetable kebab from the skewer, put on a dish, garnish with sliced tomatoes or cucumbers, green onion and parsley.

Potato and ham skewers

What do you need:

boiled-smoked ham - 300 gr.
large red onion - 3 pcs.
young potatoes - 24 tubers
salt - to taste
pepper - to taste

Cooking method:

Step 1. Wash potatoes and boil in boiling salted water until tender. Let cool.

Step 2. Peel and cut the onion into large sectors. Place in a bowl and pour over boiling water. Drain the water. Cut the ham and potatoes into large cubes.

Step 3. String on wooden skewers 3 potatoes, interspersed with ham cubes and onion sectors. Roast over a campfire at a picnic.

Quick Grilled Potato Recipe

To cook potatoes on the grill hastily young vegetables of small size are required. They do not need to be cut, it is enough to wash them well, put each one on a separate piece of foil, sprinkle with salt, seasonings, wrap tightly and bake in hot barbecue ash.

Ingredients:

potatoes - 8 small young ones
butter- 155 gr.
dry basil - 85 gr.
seasoning for vegetables - 55 gr.
salt - 25 gr.

Cooking method:

We put the well-washed and dried potatoes on a small sheet of special thick foil, individual for each tuber. Combine slightly melted butter with dry basil, seasoning, salt, mix thoroughly. We coat all the tubers with the resulting mixture. Wrap well around the edges of the foil. We kindle the brazier in advance, wait until the fire burns out, put the potatoes in foil in hot ash, lightly sprinkle it and cook for a little less than half an hour. After the specified time, carefully remove the potatoes from the ashes, free from foil, serve on plates with any meat dish and sauce. If you do not have special thick foil, you can use the usual one.

Grilled potatoes on skewers

Skewers are not always used only for meat kebabs. With their help, you can make delicious baked potatoes.

The tubers are washed and wiped thoroughly so that no moisture remains on them;
Cut the vegetable into slices, 1 to 2 cm wide;
String them on skewers so that there is a distance between them of about half a cm;
It remains only to water the vegetables a small amount vegetable oil and sprinkle with salt;
In order to bake potatoes, it will take 15-20 minutes. In the process, do not forget to turn the skewers.

Ketchup or favorite sauce best supplement to vegetable kebab. If desired, between potato wedges you can string circles of lemon, bay leaves or come up with something of your own.

Grilled potato skewers with lard

Ingredients:

new potatoes
salted lard
greenery
ground pepper

Cooking method:

Wash medium-sized young potatoes thoroughly and cut into slices 5 mm thick. Cut the salted fat into squares - they should be thinner than potato circles and smaller than the diameter of the potato. Alternating, string potatoes along with bacon on skewers; wrap tightly in foil and secure the ends. This will help the potatoes bake better. Cook over hot coals for 20-25 minutes, turning occasionally. Then remove the foil and let the potatoes brown on all sides. Serve baked potatoes sprinkled with freshly ground pepper and chopped herbs.

Potatoes on the coals

Ingredients:

potato
garlic
freshly ground pepper mix
food foil
brazier
wood or coals

Cooking method:

Divide the foil into pieces so that it is enough to wrap whole potatoes. Focus on approximately the size of A4 paper. Make as many pieces of foil as you have potatoes.

Next, cut the fat into thick pieces. Peel the garlic and cut into rings. Cut the washed potatoes into 3 parts. If the potatoes are small, then you can cut them in half. Lay the foil on the table with the glossy side. Lay one half of the potato on the matte side. Season with salt and pepper. Put the second part of the potato on top. The next part, also season with spices. Put garlic and lard. Close with a third of the potatoes. Wrap potatoes in foil. Try to wrap tightly so that there are no empty gaps.

Now let's bake the potatoes. Put firewood in the brazier, light a fire and let it burn until coals form. When the firewood turns into coals, you can lay potatoes in them. Top potatoes also cover with coals. To do this, use special equipment for the barbecue. If you do not have one, then you can take a regular wooden block. The potatoes will bake for approximately 40 minutes. But mostly focus on the heat of the coals.

Mesh cooking method

The moment you're just kindling the coals for the main meat dish, set the table and cut the greens, the feeling of hunger can remind you of yourself. Then come to the rescue fried potatoes on the mangal. They cook it while the coals are not yet suitable for frying meat and a light runs through them. While you're cooking, you'll have time to prepare delicious sauce for her.

We do not give the exact number of products, it all depends on hunger. Therefore, cook "by eye", balance the taste according to preferences and then you will be satisfied.

We will need:

new potatoes
vegetable oil for lubrication
mayonnaise or sour cream
garlic cloves
any fresh herbs
pepper

How to cook:

Wash the potatoes using the rough side of a dishwashing sponge or brush. Dry and cut into circles 1.5-2 cm thick.
Place on a wire rack and brush generously vegetable oil. Salt and pepper on both sides.
Roast over hot coals for 15 minutes on each side, until the vegetable has a delicious roasted color. Readiness is easy to check - ready-made are easily pierced with a fork.
Make a sauce. Squeeze garlic into sour cream or mayonnaise. Add chopped herbs and spices. Stir and let sit for a bit.
Remove potatoes and serve with sauce.

How to pickle potatoes for baking - 3 delicious recipes

Before marinating potatoes, rinse them thoroughly under running water. Then cut off the peel, if so indicated in the recipe, and dry with a towel. After, be sure to make shallow cuts on the potatoes so that the marinade soaks from the inside!

For 1 kg of potatoes - 7 tbsp. l. fat mayonnaise + 2 garlic cloves, finely chopped. Salt and ground black pepper to taste. Tubers may not be peeled, especially in young potatoes. Mix the ingredients for the sauce, grease the vegetables well with it and leave for 2 hours. After the elapsed time, you can bake in foil in coals, small root crops - on a wire rack, it is also tasty to bake in the oven on a baking sheet covered with parchment paper.
For 1 kg - 3 tbsp. l. sour cream + 2 tbsp. l. vegetable oil + 1 tbsp. l. spicy mustard+ 1 tbsp. l. lemon juice+ salt and pepper to taste. Cut a medium-sized potato into 5-6 pieces into rings (2 cm) and mix with the rest of the ingredients. Leave to soak for 1 hour. Then you can put in the oven at 180 C until golden brown and softening potatoes. Or put on a grill over the coals.
For 1 kg - 1/3 cup of vegetable oil + 2 tbsp. l. mustard seeds (Dijon mustard) + 1 tsp. honey + salt. Mix the ingredients for the marinade, grease the potatoes, pre-cut into 3-4 parts (if large tubers) or whole, if small vegetables. And you can immediately send it to the grill pan or to the grill on the coals.

Serve, enjoy, laugh, get dirty and lick your fingers. Everyone will do it - we promise you! Bon appetit!

Grilled potatoes are a great addition to barbecue and fresh vegetables. We offer you several recipes suitable for a picnic. We wish you culinary success and a good outdoor recreation!

Grocery list:

100 g mushrooms (preferably champignons);
some dill and parsley;
0.4 kg of fat with a layer;
young garlic - a few cloves;
spices (pepper, salt, Provence herbs);
foil;
1 kg of young potatoes.

Cooking instructions

Step number 1. We lay out the ingredients listed above in front of us. Let's start with processing potatoes. We wash each tuber with water. The skin does not need to be removed. Just wipe it with a sponge to get rid of dirt or pieces of earth. Cut the potato in half.

Step number 2. Mushrooms should be rinsed with water. Then crush them into slices.

Step number 3. Tear off a piece of foil. We take into account the moment that we need to wrap the potato several times with it. What are the next steps? On a piece of foil next to put two halves of potatoes. That's not all. On one half we place a piece of lard, and on the other - a little garlic, parsley and dill (on a small branch). We also put a plate of champignon on the fat. Salt and sprinkle both halves of the potato with spices. The main thing is not to overdo it.

Step number 4. Now we connect the two halves of the potato, pressing them tightly. We make sure that the filling does not fall out. Wrap with foil. Do the same with the rest of the potatoes. Put them in a bowl.

Step number 5. Kindle the grill. The formed coals must be stirred up. We fold the foil rolls into the recess. Sprinkle them with charcoal on top. After about 20-30 minutes, the potatoes with bacon on the grill will be ready. If you want to speed up this process, then use medium-sized tubers.

Step number 6. We serve our fragrant potatoes to the table. Each bundle is carefully unfolded. Let our dish cool down a bit. In the meantime, you can cook meat or fish on the grill. In any case, you and your friends (relatives) will have a pleasant meal in the bosom of nature. What could be better?!

Rustic grilled potatoes in foil

Required Ingredients:

wine vinegar- 2 tbsp. l.;
some greenery;
medium potatoes - 10-12 pieces;
a bunch of green onions;
favorite spices;
two small onions;
garlic - a couple of cloves;
6 art. l. olive oil.

Practical part:

On the grill with high sides, in which the potatoes will be cooked on the grill, lay out the foil in 2 layers. Now let's do a visual inspection. There should be no holes or crevices in the foil. Be sure to make a margin in height to wrap the edges (completely wrap the potatoes).
We leave the brazier alone for now. We wash the potato tubers with a brush without removing the peel. Then cut into two halves.
We coat the foil in the grate with oil. Now lay out the potato halves (next to each other, not on top of each other). Sprinkle with onion rings.
We make a dressing for our dish. Combine wine vinegar, pepper and salt. We stir with a spoon. The grains of salt should completely dissolve. We also add chopped garlic and oil (6 tbsp. L.). We mix. Pour two thirds of the resulting dressing over the potatoes. Place a couple of ice cubes on top. Cover it all with foil, sealing the edges tightly.
It is necessary to prepare the coals in the grill in advance. Baking time for potatoes is 30-40 minutes. It all depends on the size of the tubers. Readiness is checked with a regular toothpick. Carefully remove the foil with the contents and put on a dish. Remove the top layer. Drizzle the potatoes with the remaining dressing. Sprinkle with chopped green onions.

Grilled potatoes are served with fresh vegetables, fish or meat dishes. Suitable drinks are: natural juices, kvass, dark beer and red wines.

Another option

Grocery set:

garlic - 6 cloves;
half a lemon;
1 kg of potatoes;
spices;
150 ml refined oil.

Cooking:

We wash the potatoes and clean them of dirt. The skin does not need to be removed. It is advisable to use small tubers. They will bake faster.
Put the potatoes in a separate bowl. Pour in the oil and juice obtained from half a lemon. We mix.
We wash the greens. It can be cilantro, parsley or dill. We grind them. We send it to a bowl with potatoes.
Remove skins from garlic. Chop into slices. Add to potatoes. Salt. Sprinkle with your favorite spices. Mix again.
Thread potatoes onto skewers. We send to the grill. Bake using a large number of coals. The remaining marinade can be gradually watered tubers. Your family and friends will love it fragrant potatoes on the mangal. The recipe is easy to follow. Minimum time and minimum products. And the result is simply amazing - a hearty and tasty dish.

Finally

Now you know how to cook potatoes on the grill. The article contains several recipes with different ingredients. Choose any option and have a picnic.

Potatoes on the grill are a great side dish for meat, and with fresh vegetables and herbs, they are also good. Moreover, it does not require special culinary skills from you. Then not a single feast in nature will do without delicious dish Grilled.

Recipe in the grid

At that moment, when you are just lighting the coals for the main meat dish, setting the table and cutting greens, the feeling of hunger can remind you of itself. Then fried on the grill will come to the rescue. They cook it while the coals are not yet suitable for frying meat and a light runs through them. While you cook, you will have time to prepare a delicious sauce for her.

We do not give the exact number of products, it all depends on hunger. Therefore, cook "by eye", balance the taste according to preferences and then you will be satisfied.

We will need:

new potatoes;
vegetable oil for lubrication;
mayonnaise or sour cream;
garlic cloves;
any fresh herbs;
salt;
pepper.

How to cook:

Wash the potatoes using the rough side of a dishwashing sponge or brush. Dry and cut into circles 1.5-2 cm thick.
Place on a wire rack and brush generously with vegetable oil. Salt and pepper on both sides.
Roast over hot coals for 15 minutes on each side, until the vegetable has a delicious roasted color. Readiness to check is easy - ready-made are easily pierced with a fork.
Make a sauce. Squeeze garlic into sour cream or mayonnaise. Add chopped herbs and spices. Stir and let sit for a bit.
Remove potatoes and serve with sauce.

Recipe with lard in foil

The presence of fat in the dish is embarrassing - most likely you have not eaten such a dish. Make it for testing, one bite, and it will win you over!

It is impossible to give exact ratios of products. It all depends on preferences. And the recipe is so simple that you can even involve children in cooking. Wash, chop - that's the whole science ... However, it's better to string it on a skewer yourself.

We will need:

potato;
lard - you can use both salted and raw;
salt.

How to cook:

If your potatoes are young, then peeling them is not necessary. Rinse and cut into thin circles, about 0.5 cm each. If you cook from last year's vegetable, then remove the skin.
Cut the salo into thin slices. If you keep it in the freezer, it will be easier and more convenient to cut. The pieces should match the size of the potato wedges.
Fold potatoes and bacon in turn on the board in a pyramid and pierce with a skewer. This method of attachment will relieve injured fingers.
If you used salted lard, then you do not need to add salt. If you took fresh fat, then salt on a skewer.
Wrap everything in foil, close the ends so that the melted lard does not flow onto the coals.
Cook on the grill for about 20-25 minutes, and when you have no strength left to endure the magnificent aroma, remove.
Unfold the foil and put the skewers on the fire for a little more so that the potatoes are browned and the fat turns into greaves.
Serve immediately and enjoy!

Recipe with lard

You can cook the dish according to the recipe more complicated. Although the difference in cooking is ridiculous, the taste is different from the first method. It's all about the sauce. For such kebabs, it is better to use young potatoes. It does not need to be peeled and the tubers will not be too large.

We will need:

small potatoes - 10-15 pieces;
lard - salted or smoked is suitable - 150 gr;
soy sauce - 30 gr;
spicy adjika - 50 gr.

How to cook:

Wash potatoes. Cut in half or quarters. If very small, approximately, as Walnut then leave it whole.
Cut the lard into smaller potato slices.
String on skewers, alternating.
Mix adjika and sauce in a cup, coat the skewers.
We did not include salt in the composition of the dish, because the lard and sauce are salty, but if you wish, you can bring the dish to your taste.
Put the skewers on the grill and fry until cooked.

Charcoal recipe

This recipe is good to use when all the meats and main courses are eaten and the party is not over. Baking potatoes on the grill is worth it if you want to remember your childhood, laugh and look at the faces of friends stained with ashes. Burning and smoldering coals are suitable for cooking. With the number of ingredients, again, decide for yourself.