Baked Potatoes on the Grill Recipe

Russet potatoes: These are the best type of potatoes for baking due to their starchy texture, which becomes fluffy when cooked.

Olive oil: This oil helps to crisp up the potato skin and adds a subtle flavor.

Salt: Enhances the natural flavor of the potatoes.

Freshly ground black pepper: Adds a bit of heat and depth to the potatoes.

For an extra layer of flavor, try adding a sprig of rosemary or a clove of garlic inside the foil with the potatoes. This will infuse the potatoes with a subtle, aromatic taste as they cook on the grill.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, which can add a unique twist to your dish.

• russet potatoes - Substitute with red potatoes: Red potatoes have a creamier texture and hold their shape well when grilled, providing a different texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point, making it ideal for grilling, and it adds a subtle, buttery flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has larger crystals, which can add a different texture and is often preferred for its pure, clean taste.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different depth of spice to your dish.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spiciness, which can elevate the flavor of the grilled potatoes.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make the potatoes soggy.
• Wrap each potato individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep out any unwanted odors from other foods in the fridge.
• Store the container or bag in the refrigerator. Baked potatoes can be kept in the fridge for up to 5 days.
• For freezing, wrap each cooled potato in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Place the wrapped potatoes in a freezer-safe bag or container. Label the bag or container with the date to keep track of storage time.
• Frozen baked potatoes can be stored for up to 3 months. For best results, use them within this time frame.
• To reheat, thaw the potatoes in the refrigerator overnight. Once thawed, you can reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Alternatively, you can reheat the potatoes in the microwave. Remove any foil, place the potato on a microwave-safe plate, and heat on high for 2-3 minutes, checking and turning halfway through.
• For a crispy skin, reheat the thawed potatoes in the oven or on the grill for a few minutes after microwaving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Remove the aluminum foil from the baked potatoes.
  3. Place the potatoes directly on the oven rack or on a baking sheet.
  4. Heat for about 15-20 minutes, or until the potatoes are warmed through and the skins are crispy.

• Microwave Method:

  1. Remove the aluminum foil from the baked potatoes.
  2. Place the potatoes on a microwave-safe plate.
  3. Heat on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the potatoes are not heated through, continue microwaving in 1-minute increments.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Remove the aluminum foil from the baked potatoes.
  3. Place the potatoes on the grill grates.
  4. Grill for about 10-15 minutes, turning occasionally, until the potatoes are heated through and the skins are crispy.

• Stovetop Method:

  1. Slice the baked potatoes into halves or quarters.
  2. Heat a non-stick skillet over medium heat and add a little olive oil or butter.
  3. Place the potato pieces cut-side down in the skillet.
  4. Cook for about 5-7 minutes, turning occasionally, until the potatoes are heated through and have a crispy, golden-brown exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Remove the aluminum foil from the baked potatoes.
  3. Place the potatoes in the air fryer basket.
  4. Heat for about 10-12 minutes, shaking the basket halfway through, until the potatoes are warmed through and the skins are crispy.

• Grill: This is the primary cooking equipment where the potatoes will be baked. Preheat it to medium-high heat to ensure even cooking.

• Fork: Use this to poke several holes in each potato. This allows steam to escape during cooking, preventing the potatoes from bursting.

• Aluminum foil: Wrap each potato in this to retain moisture and ensure even cooking.

• Tongs: These are essential for turning the potatoes occasionally on the grill without burning your hands.

• Basting brush: Use this to evenly coat the potatoes with olive oil before seasoning them.

• Measuring spoons: These are used to measure out the olive oil, salt, and pepper accurately.

• Knife: After cooking, use this to cut open the potatoes if desired before serving.

• Cutting board: Place the potatoes on this when applying the olive oil and seasonings.

• Paper towels: Use these to dry the potatoes after washing them.

• Oven mitts: These are important for safely handling the hot potatoes and foil packets when removing them from the grill.

Pre-cook in the microwave: Start by microwaving the potatoes for 5-7 minutes before placing them on the grill. This reduces grilling time significantly.

Use smaller potatoes: Opt for smaller russet potatoes as they cook faster than larger ones.

Prep ahead: Rub the potatoes with olive oil, salt, and pepper the night before and store them in the fridge. This saves time on the day of grilling.

Double wrap: Use two layers of aluminum foil to ensure even cooking and prevent burning, allowing you to cook at a slightly higher heat for faster results.