French Hebrew

Bonfire Roasting

“Uncle Moses” experts have compiled several tips for successful bonfire roasting to avoid the disappointment of charred and inedible potatoes after a long wait:

  1. Choose consistently sized potatoes so that timing will be consistent. So that everyone can eat together and no one will have to wait for all of the potatoes to soften.
  2. Potatoes taste good on their own, without any additions, but we recommend using oil, salt and rosemary to enhance its flavor.
  3. It is best to avoid puncturing, peeling or halving the potatoes, since these actions do not accelerate roasting, as is commonly believed.
  4. Before placing the potatoes in the fire, thread them on a metal wire to connect the tubers into a chain, making it easier to remove them from the flame.
  5. To ensure variety, throw some onions, carrots and other tuber vegetables into the flame, wrapped in aluminum foil with a bit of olive oil.
  6. Bonfires should be placed in the fire for no longer than 45-60 minutes in order to prevent charring.
  7. If you wish to prepare French fries, we recommend using Rosanna, Rodeo, Laura and Desiree potatoes. Their texture minimizes oil absorption and ensures crispy chips that are not soggy.

תפו"א במדורה

Potatoes in Aluminum Foil


Uncle Moses Baking and Filling Potatoes


Wrap the potatoes in aluminum foil. Dig a small pit near the bonfire and place coals in the pit.  Add the potatoes and cover them with more coals. Check the potatoes after 45 minutes. They should be soft.

Open the aluminum foil and cut the potato down the middle.

Now it’s time for the treat.  Add butter and salt, garlic butter, grated cheese, sour cream or anything your heart desires. A true celebration! Bon Appétit!

Bonfire Potatoes


  1. Uncle Moses Baking and Filling Potatoesשקית אפיה קטן
  2. 50g butter
  3. 1/4 cup chopped celery
  4. 1 tbsp. oregano
  5. 1/2 tsp. salt
  6. 1/4 tsp. black pepper
  7. 1/2 tsp. garlic powder
  8. 1 medium Uncle Moses onion, cut into thin slices


Cut each potato lengthwise, but not all the way, ensuring that it remains in one piece.

Fry the celery in the butter. Add the spices, mix and remove from the flame.

Place each potato on aluminum foil, add the onions to the slit and pour the mixture of spices and butter on top. Wrap the potato properly, place it in the bonfire (preferably coals) and wait patiently until it is soft – about one hour.

Careful – Hot and tasty! Bon Appétit!