There’s one scent that captures the spirit of Ferragosto more than any other: the smell of glowing coals, barbecues with friends, and long outdoor tables. While meat and vegetables often take center stage, there’s another food that should never be missing from the grill: potatoes.

Versatile, flavorful, and capable of pairing with any dish, they become even more delicious when cooked slowly over the heat of the coals, developing a golden crust and a soft, flavorful center.

One of the simplest ways to prepare them is to cook whole potatoes directly on the coals. Simply wash them thoroughly, dry them, and wrap each one individually in a double layer of aluminum foil along with a drizzle of oil, a lightly crushed clove of garlic, a sprig of rosemary or thyme, and a sprinkle of pepper. Place the potatoes among the embers, without placing them directly over the flame, and let them cook for about 40–60 minutes, depending on their size. To achieve a firm and uniform texture, èVita Armonia Gourmet is the ideal choice: its firm, deep-yellow flesh retains its structure perfectly during cooking.

If you prefer a crispier texture, you can cut the potatoes into wedges. One small tip really makes all the difference: parboil them for 5–7 minutes before placing them on the grill. This way, they’ll start cooking on the inside, and on the grill they’ll develop a golden, crispy surface without the risk of remaining raw inside. For this recipe, èVita Patata di Campo is a particularly good choice thanks to its versatility and ability to adapt to numerous summer recipes. After draining and drying them thoroughly, simply season them with extra virgin olive oil, sweet or smoked paprika, chopped rosemary, and salt, then cook them in a perforated barbecue pan or on a griddle, turning them frequently.

If you want to serve up something original and delicious, try grilled smashed potatoes. After boiling them until tender, place them on a very hot griddle and gently mash them with the bottom of a glass or a spatula. Season them with extra virgin olive oil, fresh herbs, and a pinch of salt, then let them brown on both sides until they develop a crispy, irresistible crust. For this dish, èVita Residuo Zero is a versatile choice that perfectly enhances the authentic flavor of the potatoes: serve them in the center of the table and pair them with a yogurt-and-lemon sauce or a fresh herb pesto. A simple recipe to share, perfect for making your Ferragosto barbecue even more special.

Finally, here’s a tip that’s often overlooked: choose potatoes of similar sizes. This ensures even cooking, so they’ll all be ready at the same time, preventing some from becoming overcooked while others remain hard in the center.

The embers are also important: it’s best to wait until the charcoal has formed hot embers without any flames, so the heat will be constant and gentle—ideal for bringing out the potatoes’ natural flavor without burning the surface.

When grilled over embers, potatoes truly reveal their full character: by choosing the variety best suited to this preparation and following a few simple tips, they’ll become the stars of your barbecue.