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 adds a rich flavor and helps to crisp up the potato skin.

Salt: Enhances the natural flavors of the potatoes.

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

When grilling baked potatoes, ensure you poke several holes in each potato with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting. Additionally, wrapping the potatoes in aluminum foil helps retain moisture and ensures even cooking. For an extra layer of flavor, consider adding a sprig of rosemary or a clove of garlic inside the foil before sealing.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they grill well and provide a similar texture.

• russet potatoes - Substitute with red potatoes: Red potatoes have a waxier texture and hold their shape well when grilled, making them a good alternative.

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

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a good alternative for seasoning grilled potatoes.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can add a unique twist.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, which can spice up 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 aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents them from absorbing any unwanted odors from the fridge.
• Store the container or bag in the refrigerator. Baked potatoes can be kept in the fridge for up to 5 days.
• For longer storage, consider freezing the potatoes. First, unwrap them from the foil or plastic wrap.
• Place the potatoes on a baking sheet and freeze them for about 1-2 hours. This initial freezing step prevents them from sticking together.
• Once the potatoes are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Frozen baked potatoes can be stored for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed potatoes on a baking sheet and bake for 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave for a few minutes on high, checking frequently to avoid overcooking.

• 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.
  5. For a crispy skin, you can brush a little olive oil on the potatoes before reheating.

• Microwave Method:

  1. Remove the aluminum foil from the baked potatoes.
  2. Place the potatoes on a microwave-safe plate.
  3. Cover with a damp paper towel to keep them moist.
  4. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating.
  5. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Remove the aluminum foil from the baked potatoes.
  3. Place the potatoes directly on the grill grates.
  4. Grill for about 10-15 minutes, turning occasionally to ensure they heat evenly.
  5. For added flavor, brush with a bit of olive oil and sprinkle with salt and pepper before reheating.

• 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 or butter.
  3. Place the potato pieces in the skillet, cut side down.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through and have a crispy exterior.
  5. Season with additional salt and pepper if desired.

• Grill: Used to cook the potatoes with direct heat, giving them a smoky flavor and crispy skin.

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

• Aluminum foil: Used to wrap the potatoes, helping them cook evenly and retain moisture.

• Tongs: Used to turn the potatoes occasionally on the grill to ensure even cooking.

• Basting brush: Used to rub olive oil on the potatoes for a crispy, flavorful skin.

• Measuring spoons: Used to measure the olive oil, salt, and pepper accurately.

• Plate: Used to place the potatoes on after removing them from the grill.

• Knife: Used to check for doneness by inserting into the potatoes to see if they are tender.

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

Pre-cook in the microwave: Microwave the potatoes for 5-7 minutes before grilling to reduce grill time.

Use smaller potatoes: Smaller potatoes cook faster on the grill.

Prep ahead: Wash, dry, and poke holes in the potatoes the night before.

Double wrap: Use two layers of aluminum foil to ensure even cooking and prevent burning.

Check doneness early: Start checking the potatoes at 45 minutes to avoid overcooking.