Baked Potatoes "Like on a Fire"

by Editorial Staff

Baked potatoes in breadcrumbs, and even supplemented with butter with dill and garlic – a rather high-calorie side dish. But how delicious it is! If you like to bake potatoes in the ashes of a fire, be sure to cook this dish – thanks to the breading in a mixture of flour and salt, the tubers are covered with a crust and the potatoes taste exactly like baked in a fire!

Summary

Prep Time	15 mins
Cook Time	1 hr
Total Time	1 hr 15 mins
Course	Baking
Cuisine	Eastern European
Servings (Default: 5)

Ingredients

Instructions

Prepare all ingredients. Breaded baked potatoes cook quite quickly, so it is best to turn on the oven beforehand to a temperature of 190 degrees. If you are going to supplement the baked potatoes with garlic oil and herbs, it is better to get the butter out of the refrigerator in advance.
Wash the potatoes thoroughly with a brush, as they will be baked in a peel. Combine flour and salt in a bag. Stir.
Put wet washed potatoes in a bag, tie and shake the bag so that the flour mixture covers the potato tubers on all sides.
Line a baking dish with foil and place the potatoes in the flour and salt mixture. Place the potatoes in an oven preheated to 190 degrees for about 1 hour.
To keep the potatoes not dry, prepare aromatic garlic oil with herbs. Peel the garlic and grate on a fine grater. Rinse the dull, dry, and chop finely with a knife.
In a deep bowl, combine softened butter, chopped dill, and garlic. Season with salt and stir until smooth.
Transfer the garlic oil and herbs to a sheet of foil and gently smooth out the oil to form a sausage.
Roll up the buttered foil and place the creamy sausage in the freezer for 30-40 minutes.
Then remove the frozen oil from the freezer, free it from the foil and cut into washers 0.8-1 cm thick.
After the time has passed, remove the potatoes from the oven. The appearance of the tubers remained practically unchanged.
Cut the baked potatoes into 2 parts, put a slice of garlic oil with herbs in one half.
Baked potatoes “like on a fire” are ready.
The taste is really exactly the same! The only thing missing is the aroma of smoke and the crackling of wood in the fire.
The oil on the hot potato melted quickly, absorbed into the loose flesh, and made the potato taste perfect!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.