Baked Potatoes on the Grill Recipe

Russet potatoes: These are the best type of potatoes for baking due to their high starch content, which makes them fluffy on the inside.

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

Salt: Essential for seasoning and enhancing the natural flavors of the potatoes.

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

Garlic powder: Provides a savory, aromatic flavor that complements the potatoes.

Paprika: Adds a mild smokiness and a beautiful color to the potatoes.

When grilling potatoes, make sure to poke several holes in each one with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting. Additionally, wrapping them in aluminum foil helps to retain moisture and ensures even cooking. For an extra layer of flavor, consider adding a sprig of rosemary or a few slices of onion inside the foil before sealing.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins and fiber.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point, making it ideal for grilling, and it provides a neutral flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and contains trace minerals.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be a good alternative for those who prefer a less pungent taste.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor and complements the other spices well.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that enhances the grilled taste of the potatoes.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make the potatoes soggy.
• Wrap each potato individually in aluminum foil or plastic wrap 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 refrigerator.
• Store the potatoes in the refrigerator for up to 5 days. They can be reheated in the oven, microwave, or on the grill.
• For longer storage, freeze the baked potatoes. First, wrap them tightly in aluminum foil, then place them in a resealable plastic freezer bag. Squeeze out as much air as possible before sealing.
• Label the bags with the date to keep track of how long they have been stored.
• Frozen baked potatoes can be kept for up to 3 months. To reheat, thaw them in the refrigerator overnight, then warm them in the oven or microwave until heated through.
• For a crispy skin, unwrap the potatoes and place them directly on the oven rack or grill for a few minutes before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked potatoes directly on the oven rack or on a baking sheet.
  3. Bake for about 15-20 minutes, or until heated through. For a crispier skin, unwrap the aluminum foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place the baked potatoes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating. Add more time if necessary, but be careful not to overcook.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the baked potatoes back on the grill, still wrapped in aluminum foil.
  3. Grill for about 10-15 minutes, turning occasionally, until heated through.

• Stovetop Method:

  1. Slice the baked potatoes into halves or quarters.
  2. Heat a skillet over medium heat and add a small amount of olive oil.
  3. Place the potato pieces cut-side down in the skillet.
  4. Cook for about 5-7 minutes, turning occasionally, until heated through and crispy on the edges.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the baked potatoes in the air fryer basket.
  3. Air fry for about 5-10 minutes, shaking the basket halfway through, until the potatoes are heated through and the skin is crispy.

• Grill: Used to cook the potatoes, providing a smoky flavor and crispy skin.

• Fork: Used to poke holes in the potatoes, allowing steam to escape during cooking.

• Aluminum foil: Wraps the potatoes to retain moisture and ensure even cooking.

• Tongs: Used to turn the potatoes on the grill, ensuring they cook evenly on all sides.

• Basting brush: Used to rub olive oil on the potatoes, ensuring an even coating.

• Measuring spoons: Used to measure out the salt, pepper, garlic powder, and paprika accurately.

• Knife: Used to cut open the potatoes after they are cooked, if desired.

• Cutting board: Provides a surface to prepare the potatoes before grilling.

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

• Serving platter: Used to place the cooked potatoes for serving.

Pre-cook the potatoes: Microwave the potatoes for 5-7 minutes before grilling to reduce overall cooking time.

Use smaller potatoes: Opt for smaller russet potatoes as they cook faster on the grill.

Prep ahead: Rub the potatoes with olive oil and spices the night before to save time on the day of grilling.

Grill in batches: If you have a large batch, grill the potatoes in two rounds to ensure even cooking and save time.