Baked Potatoes on the Grill? Just wrap them in foil and toss them on the upper rack, right? Wrong. I’ve seen lots of people do this, which is no different than cooking them in the oven. No smoke. Limp, rubbery skin. Boring. Leave the foil inside and smoke those potatoes which will leave them with crisp, fantastic skin.

Baked Potatoes on the Grill Ingredients:

4 baking potatoes, washed and dried
Olive oil
Coarse salt
Fresh cracked black pepper
Granulated garlic

I’m not listing any amounts here because I don’t ever measure anything with this recipe. I simply coat. You’ll understand in a minute.

Start off by drizzling or brushing olive oil over the baking potatoes:

Baked Potatoes on the Grill - 1
Drizzled

Then hit the tops of the potatoes with the salt, pepper and granulated garlic:

Baked Potatoes on the Grill - 2
Only season the top

Next, prepare the grill for two zone or indirect grilling. In this case, I have my kamado grill set up with the plate setter in between the fire and the grill grate and a chunk of peach wood on the Rockwood Lump Charcoal. For a more traditional grill, put coals on one side and the potatoes on the other. Target temp is 300 degrees.

I place the potatoes seasoned side down on the grill:

Baked Potatoes on the Grill - 3
Baked Potatoes on the Grill

Then I hit the tops with salt, pepper, and granulated garlic to coat evenly:

Baked Potatoes on the Grill - 4
Seasoned on the top

Close the lid and let the heat and smoke work their magic. Now, don’t head inside and clean off that plate with the remains of the oil, salt, pepper and garlic. That’s flavor gold right there:

Baked Potatoes on the Grill - 5
A one way ticket to flavor town and the train is boarding as soon as the baked potatoes on the grill start to get soft

Keep this oil and seasoning around. When the potatoes start to feel soft, which requires a squeeze and can be pretty hot so be careful, drizzle the remaining oil and seasoning on the potatoes:

Baked Potatoes on the Grill - 7
Drizzling

How long before they start to get soft? About 45 minutes depending on the heat of the fire and the size of the spuds. Don’t bother flipping them over, just move them around if one is cooking faster than another, otherwise don’t move them.

Total cooking time is about 90 minutes, again, depending on the heat of the grill and size of the taters. When they feel soft all the way through, remove from the heat and serve:

Baked Potatoes on the Grill - 8
Plated

The skin can get almost crispy with a lovely flavor of salt, pepper and garlic and a lovely hint of smoke. So easy to do in terms of prep, these baked potatoes on the grill are a hit any time I bake (grill) them. And it’s even vegetarian/vegan if you are on the plant based kick.

Also, here is the post of the pre-marinated, reverse seared pork chops I grilled that are next to my potato

As usual, if you have an comments or questions, feel free to leave them below or send me an email.

5.0 from 1 reviews
Baked Potatoes on the Grill
Author: 
Recipe type: Side Dish
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Baked potatoes, drizzled with oil, seasoned and smoked on the grill. These potatoes are night and day better than oven baked potatoes.
Ingredients
  • 4 baking potatoes, washed and dried
  • Olive oil
  • Coarse salt
  • Fresh cracked black pepper
  • Granulated garlic
Instructions
  1. Drizzle the potatoes with olive oil and then hit them with the salt, pepper, and garlic
  2. Prepare the grill for two zone or indirect grilling and add a chunk of smoke wood.
  3. Target temp of 300 degrees
  4. Place the potatoes seasoned side down on the grill and season the tops
  5. Close the grill
  6. When the potatoes start to soften up (approximately 45 minutes in), drizzle over them the remaining oil and seasoning from the plate they were prepared on
  7. When the potatoes are soft all the way through (about 90 min) remove from the heat and serve
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
THAT'S a pulled pork sandwich right there! Wow! Pic courtesy of @tennesseepork - Mr Clási… https://t.co/2sgWR8vB5W https://t.co/9ywoX3TKo2 - 5 hours ago
Scott Thomas

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4 comments

Gotta save the Flavor Gold, man!

I have always been a wrap it and forget it type of guy… shame on me I guess. Thanks for the push to try these the right way!

Reply

Weber,

Let me know how they come out trying it this way…

…….Scott

Oh my god …thank you!! I just got done cookin potatoes on. Charcoal grill for the first time in my life…It poured down rain really hard…i did exactly what you said…my sister loved them..she says it was the best ever!! Includin oven baked..awesone thank you

Reply

Carolyn,

Glad they came out so well. Glad you tried something new on the grill. It’s so much fun, isn’t it?

…….Scott

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