Baking Potatoes on Hot Stones

Hi everyone. I am so excited about my following recipe. Obviously they are baked potatoes, but they are not cooked on hot coals or wood. I tell you what it was.

It’s an amazing method to bake Campfire style potatoes in the kitchen, on the hot pebble stones on top of the stove in a pot.

The baked potatoes turned out amazing. They look beautiful and they taste great. They were just fabulous, very tender inside and crispy outside. While they were cooking, inside of my kitchen smell delicious, like a country house and it gives such a beautiful feeling of peace and security. It is very easy to prepare them and requiring potatoes, pebble stone and pot. Let see what we will need . to make them.

You can use same method for baking meat, fish, potatoes, sweet potatoes.

Baking Potatoes on Hot Stones

  • 4-5 large potatoes
  • 1 small clove of garlic
  • ½ cup water
  • 1 tsp dried oregano or other aromatic dried herbs
  • salt and pepper to taste
  1. Wash pebble stones. Add enough pebble stones in the pot to coat bottom of the pot. Add ½ cup of water to the pot. It will help to steam thepotatoes.




  2. Wash the potatoes. Use a fork and poke potatoes. placethem on the pebble stones.





  3. Cover the pot with a lid. Place the pottop of stove and let to bake on a high heat for about 1 hour or so.



  4. Occasionally, turn potatoes over and let all sides cook.




  5. While potatoes are baking, Peel away skin of garlic and grate it. Add some butter, grated garlic, salt, pepper and dried herbs to a bowl. Melt the butter and set aside.





  6. Potatoes are done, when a knife, slips into a potato easily. When potatoes are baked, remove them from the pot. Slice them open. Add meltedbutter and serve hot . Theyare absolutely delicious.




سیب زمینی کبابی روی سنگ د اغ

سلام به همه ی دوستان امروز برای دستور تهیه پیش رو خیلی هیجان‌زده هستم. از اسم غذا مشخصن معلومه که سیب زمینی کبابی هست اما این سیب زمینی های خوشمزه روی زغال یا چوب کباب نشدن . حالا بهتون بیشتر توضیح میدم.

این یک روش فوق‌العاده هست که میشه سیب زمینی ها رو در آشپزخونه و روی اجاق گاز وبا استفاده ازقلوه سنگ‌های سنگکی کباب کرد. اگر در ایران هستید به راحتی قلوه سنگ رو میشه از نانوایی سنگکی خریداری کرد ولی در خارج از کشور میتوانید از قلوه سنگهایی که برای پر کردن آکواریوم ماهی هست استفاده کنید.

سیب زمینی کبابی ها که امروز روی این سنگ‌ها پخته شدند واقعن خوشمززززززززززززز ه بودن. داخل سیب زمینی ها نرم نرم شده بود وروی آن‌ها ترد و پوسته پوسته. از داخل آشپزخونه هم که بهتون نگم. عطرو بوی خونه های روستایی رو گرفته بود که یک حس خیلی خوب و آرامبخشی میداد.

با این روش شما میتونیدماهیگوشت مرغ سیب زمینی عادی یا سیب زمینی شیرین را به راحتی کباب کنید. طرز تهیه خیلی آسونه و فقط نیاز به چند سیب زمینی یک قابلمه و مقداری سنگ هست. در مورد قابلمه هم می تونید از قابلمه های عادی و یا قابلمه داچ اون / قابلمه هلندی استفاده کنید.

مواد لازم

یک عدد قابلمه

چهار پنچ عدد سیب زمینی درشت

نصف پیمانه آب

مقداری سنگ سنگکی یا سنگ آکواریوم

یک حبه سیر کوچک

مقداری کره

سبزی خشک مورد علاقه

نمک و فلفل به میزان لازم

طرز تهیه

سنگها را بشوید و داخل قابلمه پهن کنید. میزان سنگ باید به مقداری باشد که ته قابلمه را کاملن بپوشاند. نصف پیمانه آب هم داخل قابلمه میریزیم. بخار این آب در پخت سیب زمینی کمک خواهد بود.

سیب زمینی ها را شسته و با یک چنگال چند سوراخ روی سیب زمینی ها درست میکنیم. سیب زمینی ها را روی سنگها می چینیم. در قابلمه را میگذاریم. قابلمه را روی گاز قرار داده تا سیب زمینی ها با حرارت بالا و به مدت یکساعت تا یکساعت و نیم پخته و کبابی شوند. درحین پخت گاهگاهی سیب زمینی ها را پشت و رو کرده تاهمه جای سیب زمینی ها کاملن پخته و کبا شوند.

تا آماده شدن سیب زمینی هایک حبه سیر را پوست گرفته و رنده میکنیم. داخل یک پیاله مقداری کره سیر رنده شدهنمک و فلفل و سبزی های خشک معطر مورد علاقه را افزوده و کره را آب کرده و کنار میگذاریم.

سیب زمینی ها زمانی کاملن پخته شدند که با یک کارد به راحتی برش داده شوند. وقتی از پخت کامل سیب زمینی ها مطمئن شدید آن‌ها را از قابلمه به ظرف مورد نظرتان منتقل کرده و برش دهید.از کره آب شده روی سیب زمینی ها ریخته و سیب زمینی ها را داغ داغ سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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