Baked Potatoes on The Grill
Foil-wrapped potatoes brushed with neutral oil and seasoned with sea salt, cooked on a hot grill until tender.
Equipment
- Foil
- Grill
Ingredients
Ingredients
- ?6 potatoes
- ?2 tablespoonsneutral oil
- ?1/2 teaspoonsea salt
Instructions
Instructions
- Preheat the grill to 390°F (200°C) and let it run for 15 minutes.
- Scrub and wash the 6 potatoes, then pat them dry with paper towels.
- Pierce each potato 2–3 times on all sides with a fork to allow steam to escape.
- Brush or rub the potatoes with the 2 tablespoons neutral oil so they are evenly coated.
- Sprinkle the ½ teaspoon sea salt evenly over the oiled potatoes.
- Wrap each potato individually in two layers of aluminum foil.
- Place the wrapped potatoes directly on the grill grates, close the lid, and cook for 45–55 minutes, turning each potato once about halfway through cooking. They are done when a knife or fork pierces the center easily or the internal temperature reaches about 205°F (95°C).
- Use kitchen tongs to remove the hot potatoes from the grill and let them cool until you can handle them with your hands.
- Carefully unwrap each potato (watch for hot steam), cut it open, lightly fluff the interior with a fork, and serve.
Notes
Select starchy potatoes for the best results. If you’re in the UK go for Maris Piper or King Edwards. If you’re in the US, go for Russet potatoes. Choose potatoes that are similar in size to get even cooking.
If you have a kitchen thermometer,the internal temperature should be around 200-210F(93-100C).
If you have leftovers, store in the fridge for up to 3 days and reheat in the microwave, oven, or air fryer.
If you have a kitchen thermometer,the internal temperature should be around 200-210F(93-100C).
If you have leftovers, store in the fridge for up to 3 days and reheat in the microwave, oven, or air fryer.