Ash-Roasted Potatoes

By andrea_turnowski

Ingredients

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

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

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.