Potatoes Roasted in Warm Ashes

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   Build a large fire in a fireplace or barbecue using wood, not charcoal briquets.

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   Do not start the fire with fire starter, either, or there will be a residue of petroleum flavor in the ashes.

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   When the fire has generated a deep layer of warm embers, carefully move away the logs and bury the potatoes in the ashes.

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   If they aren't completely buried it doesn't matter, but you'll need to rotate them once so they roast evenly.

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   Roast them until they are tender through, which will take about 20 minutes.

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   3.

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   Remove the foie gras from the refrigerator about 8 minutes before you remove the potatoes from the fire so it loses its chill but doesn't soften too much.

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    4.

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    Remove and brush the ashes from the potatoes.

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    Slit them down the center with a sharp knife, and push the ends towards the center to open up the potato.

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    Insert a slice of foie gras into the potato and either season it with the salt and peppers, or leave that for your guests to do.

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    Eat immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.