Best 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.

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

ASH-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake until tender, about 1 hour. Remove and let cool slightly.
• Reduce oven to 350 degrees. When potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mixture and skins until heated through, about 5 minutes.
• When the pulp is warmed through, add butter, scallion, chives, dill, lemon confit, sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or salmon roe. Divide the mixture evenly among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.

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.

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.