Baked Potatoes on the Grill Recipe

Russet potatoes: These are large, starchy potatoes that are perfect for baking due to their fluffy interior and crispy skin when cooked.

Olive oil: A healthy fat that adds flavor and helps crisp up the skin of the potatoes while grilling.

Salt: A basic seasoning that enhances the natural flavor of the potatoes.

Pepper: Adds a touch of heat and depth to the flavor profile of the potatoes.

To achieve perfectly cooked potatoes on the grill, ensure that the grill is preheated to the right temperature. Medium-high heat is crucial for even cooking. When wrapping the potatoes in aluminum foil, make sure the foil is tightly sealed to trap steam, which helps in cooking the potatoes evenly and keeps them moist. Turning the potatoes occasionally ensures that they cook uniformly on all sides. For added flavor, consider adding herbs like rosemary or thyme inside the foil before sealing.

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

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery flavor and creamy texture, making them a delicious alternative for grilling.

• olive oil - Substitute with canola oil: Canola oil has a mild flavor and a high smoke point, making it suitable for grilling.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture, enhancing the taste of grilled potatoes.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can add a different texture and flavor profile to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, which can elevate the flavor of the grilled potatoes.

• pepper - Substitute with paprika: Paprika provides a mild, sweet flavor and a vibrant color, adding depth to the dish.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make them 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 to keep them fresh in the refrigerator for up to 3-5 days.

• For freezing, ensure the potatoes are tightly wrapped in foil or plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw frozen potatoes in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Reheat the potatoes in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use a microwave for a quicker option, but be aware it may alter the texture slightly.

• For a crispy skin, unwrap the potatoes and place them directly on the oven rack or a baking sheet for the last few minutes of reheating.

• Preheat your oven to 350°F (175°C). Place the baked potatoes directly on the oven rack or on a baking sheet. Heat for about 15-20 minutes until warmed through. This method helps maintain the crispy skin while ensuring the inside is hot and fluffy.

• For a quicker option, use the microwave. Slice the baked potatoes in half and place them on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, slice the baked potatoes into thick rounds. Heat a non-stick skillet over medium heat and add a touch of olive oil. Place the potato slices in the skillet and cook for 3-4 minutes on each side until they are heated through and have a slight golden crust.

• For a smoky flavor, reheat on the grill. Preheat the grill to medium heat. Wrap the baked potatoes in aluminum foil again and place them on the grill for about 10-15 minutes, turning occasionally. This will revive the original grilled essence.

• If you have an air fryer, preheat it to 350°F (175°C). Place the baked potatoes in the basket and heat for about 5-7 minutes. This method will give you a crispy skin with a soft interior, reminiscent of their freshly grilled state.

• Grill: A cooking device that provides direct heat from below, perfect for cooking the potatoes evenly.

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

• Aluminum foil: Wraps the potatoes to retain moisture and heat, ensuring they cook thoroughly.

• Tongs: Handy for turning the potatoes on the grill without burning your hands.

• Basting brush: Useful for evenly applying olive oil on the potatoes before seasoning.

• Knife: Can be used to check doneness if a fork isn't available, by slicing into the potato to see if it's tender.

• Plate: For placing the cooked potatoes once they are removed from the grill.

Pre-cook in the microwave: Start by microwaving the potatoes for 5-10 minutes before placing them on the grill. This reduces the overall cooking time significantly.

Batch preparation: Prepare multiple potatoes at once to save time for future meals. They can be stored in the fridge and reheated.

Use a grill basket: Place the potatoes in a grill basket to make turning them easier and quicker, ensuring even cooking.

Pre-season the foil: Add olive oil, salt, and pepper directly to the foil before wrapping the potatoes to save time on seasoning.