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How to Cook Potatoes in a Bonfire and What to Know About the Risks
Potatoes baked in a bonfire are a simple and delicious way to enjoy nature and food. Take medium-sized potatoes, wash them thoroughly, wrap them in foil (or leave them unpeeled if you like a crispy skin), and bury them in hot coals. After 30–40 minutes (depending on size), the potatoes will be ready — soft inside and infused with a smoky flavor. Add salt, butter, or spices to taste.
However, there are some risks. When cooked over an open fire, especially with the skin on, potatoes can absorb carcinogens from the smoke, particularly if the coals come from coniferous or treated wood. Foil reduces this risk but doesn’t eliminate it entirely. Also, avoid overindulging in this dish if you have stomach issues — the fried skin can be tough to digest. Moderation is key 0 reply
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