Description
This Baked Potatoes On The Grill recipe offers a smoky twist on the classic baked potato by cooking them directly on the grill. Wrapped in foil and brushed with oil, the potatoes develop a crispy skin and tender interior, perfect as a side dish for any barbecue or outdoor meal.
Ingredients
Scale
Ingredients
- 4 medium russet potatoes, evenly sized
- 4 tablespoons olive oil or avocado oil
- Coarse sea salt, enough to coat potatoes
Instructions
- Prepare the potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt, then dry them with a towel.
- Oil and salt the potatoes: Rub each potato evenly with olive or avocado oil, ensuring the skin is well coated. Sprinkle coarse sea salt generously over the surface to enhance flavor and texture.
- Wrap in foil: Wrap each oiled and salted potato tightly in aluminum foil, making sure the foil is sealed well to trap steam inside while grilling.
- Preheat the grill: Preheat your grill to medium heat, approximately 375°F (190°C), to ensure even cooking without burning the foil.
- Grill the potatoes: Place the foil-wrapped potatoes directly on the grill grates. Close the lid and cook for 45-55 minutes, turning the potatoes occasionally every 15 minutes to prevent hot spots and ensure even cooking.
- Check for doneness: Carefully unwrap one potato and insert a fork into the center. The potato should be soft and tender inside. If it resists, rewrap and continue grilling for 5-10 more minutes as needed.
- Serve: Remove potatoes from the grill, unwrap, and serve hot. Optionally, top with butter, sour cream, chives, cheese, or your favorite toppings.
Notes
- Using medium-sized potatoes ensures even cooking throughout.
- Wrapping the potatoes in foil retains moisture while giving a slightly smoky flavor.
- Turning the potatoes occasionally promotes uniform cooking and prevents burning.
- Coarse sea salt enhances the crispy texture of the potato skin.
- Grill temperatures around 375°F are optimal to cook thoroughly without charring the potatoes.
