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
Fresh cracked black pepper
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:
Then hit the tops of the potatoes with the salt, pepper and granulated garlic:
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:
Then I hit the tops with salt, pepper, and granulated garlic to coat evenly:
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:
By the way, those tongs in the picture above are the only tongs we use. They are the 16 inch Oxo tongs and I think I own about 4 pairs of them. I like one pair to handle raw meat and another for during the cooking process. Sure, I could clean the first pair, but a lot of times I worry about the clean up till after the cook.
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:
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:
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.
- 4 baking potatoes, washed and dried
- Olive oil
- Coarse salt
- Fresh cracked black pepper
- Granulated garlic
- Drizzle the potatoes with olive oil and then hit them with the salt, pepper, and garlic
- Prepare the grill for two zone or indirect grilling and add a chunk of smoke wood.
- Target temp of 300 degrees
- Place the potatoes seasoned side down on the grill and season the tops
- Close the grill
- 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
- When the potatoes are soft all the way through (about 90 min) remove from the heat and serve