Just take as many medium to large potatoes, pierce the skins and pop them directly onto the hot coals. This way the potatoes will have a blackened, charred exterior, but the sweet, floury nuttiness of the inner potato is divine.
Method two involves wrapping in foil. Preparation can be a bit more extensive. Cut a cross over your potato, massage with olive oil and then salt. Wrap them in the foil before putting them into the fire. About 15-20 minutes in to this process, partially unwrap you potato and return to the coals. Remove when your potato has a golden bron, crisp skin!
Either way, serve with lashings of butter and salt and pepper to taste!
To test if your potato is cooked insert a skewer. If it resists the skewer it needs longer. If soft, it is cooked to perfection!
Should you leave your potato in too long, the coals will have claimed it as one of their own!
Potatoes cooked over hot coals have a much nuttier flavour than when cooked by any other method!