Patates al Caliu

1. 1Whole potatoes cooked in their skins directly in wood-fire embers (caliu)
2. 2The ember roasting imparts a smoky aroma and charred skin
3. 3Served simply split open with butter or olive oil and salt
4. 4A rustic mountain-fire preparation, not oven-baked
5. 5Skin is left on, often charred, and the flesh eaten from within

Ember roasting (al caliu)

Cooking in wood embers gives the smoky flavor and charred skin that define the dish

Served

Split charred potato with butter or oil and salt

Temperature

hot

Portion

one or two potatoes per person

Pairs with

allioli · grilled meats · cured sausage

• Butter → Olive oiladmissible

  Either fat is traditional and interchangeable

• Ember roasting → Oven bakinginadmissible

  An oven removes the smoky ember flavor that defines patates al caliu

• Baking in an oven instead of fire embers, losing the smoky character
• Peeling the potatoes when the charred skin is part of the dish
• Over-dressing and masking the simple smoky flavor

A rustic Andorran and Pyrenean fire-cooking tradition of roasting potatoes in wood embers, tied to mountain and hearth cooking.

1. 1.General knowledge of Andorran and Catalan/Pyrenean fire cookery

Confidence: medium