Baked potatoes are a classic comfort food loved for their fluffy interiors and crispy skins. But have you ever tried baking them on the grill? Grilling baked potatoes elevates their flavor, adding a delightful smokiness and an irresistibly crisp texture that’s hard to achieve in the oven. Whether you’re planning a backyard BBQ, a camping trip, or simply want to keep the kitchen cool during hot summer days, grilling potatoes is an easy and delicious solution.
In this ultimate guide, you’ll learn everything you need to know about how to bake potatoes on the grill. From choosing the best potato varieties and prepping techniques to step-by-step grilling instructions, flavor-enhancing tips, and common mistakes to avoid—we’ve got you covered. Get ready to impress your family and friends with perfectly grilled baked potatoes every time!
Choosing the Right Potatoes
When it comes to baking potatoes on the grill, not all potatoes are created equal. The type of potato you choose will significantly impact the texture, flavor, and overall outcome of your grilled masterpiece. Here’s how to pick the perfect spud for the job.
Best Potato Varieties for Grilling
1. Russet Potatoes:
Russet potatoes are the gold standard for baked potatoes. Their thick skins crisp up beautifully on the grill, while the starchy interior becomes light and fluffy. This variety holds up well to high heat, making it ideal for grilling.
2. Yukon Gold Potatoes:
Yukon Golds have a creamy texture and thin, golden skin. They’re less starchy than russets but offer a rich, buttery flavor. They don’t get as fluffy as russets but are excellent for those who prefer a denser, moist interior.
3. Red Potatoes:
While not traditional for baking, red potatoes can be grilled for a different experience. Their waxy texture means they stay firm, making them perfect for stuffed or sliced grilled potato recipes.
4. Sweet Potatoes:
For a healthier twist, sweet potatoes are fantastic on the grill. Their natural sugars caramelize over the heat, giving them a sweet, smoky flavor with a creamy texture inside.
Factors to Consider When Choosing Potatoes
- Size: Choose medium-sized potatoes for even cooking. Large potatoes take longer, while small ones may dry out quickly.
- Shape: Look for uniformly shaped potatoes to ensure consistent grilling.
- Firmness: Always pick firm potatoes without soft spots, sprouts, or green patches.
Preparing Potatoes for the Grill
Proper preparation is key to achieving perfectly grilled baked potatoes. This step ensures the potatoes cook evenly, absorb flavors well, and develop that sought-after crispy skin.
Cleaning and Scrubbing
Start by washing your potatoes thoroughly under cold water to remove dirt and debris. Use a vegetable brush to scrub the skin gently. Since grilled potatoes are often enjoyed with the skin on, cleanliness is crucial.
Drying the Potatoes
After washing, pat the potatoes dry with a clean kitchen towel or paper towels. Removing excess moisture helps the skins crisp up nicely on the grill.
Piercing the Potatoes
Use a fork to pierce the potatoes a few times on all sides. This step allows steam to escape during cooking, preventing the potatoes from bursting on the grill.
Seasoning Techniques
While plain potatoes are delicious , seasoning adds an extra layer of flavor. Here’s how to do it right:
- Olive Oil: Rub each potato with a light coat of olive oil to promote crispiness.
- Salt: Generously sprinkle coarse sea salt for a flavorful, crunchy crust.
- Optional Spices: Add garlic powder, smoked paprika, black pepper, or herbs for an extra kick.
how to baked potatoes on the grill
Description
Learn how to bake potatoes on the grill for a crispy, smoky flavor! Step-by-step guide, grilling tips, and best toppings for perfect results.
Ingredients
- 4 large russet potatoes (or your preferred variety)
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- Optional: black pepper, garlic powder, smoked paprika, fresh herbs
Instructions
- 4 large russet potatoes (or your preferred variety)
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- Optional: black pepper, garlic powder, smoked paprika, fresh herbs
Instructions
Step 1: Preheat the Grill
- For gas grills: Preheat to 400°F (medium-high heat).
- For charcoal grills: Light the coals and let them burn until covered with white ash. Arrange for direct or indirect heat as needed.
Step 2: Prepare the Potatoes
- Wash and scrub the potatoes thoroughly.
- Pat them dry and pierce each one several times with a fork.
- Rub with olive oil, sprinkle with sea salt, and add any optional seasonings.
Step 3: Grill the Potatoes
- For indirect heat: Place the potatoes on the cooler side of the grill. Close the lid and cook for 45-60 minutes, turning occasionally for even cooking.
- For direct heat: Place the potatoes directly over the flames. Grill for 30-40 minutes, turning every 5-7 minutes to prevent burning.
Step 4: Test for Doneness
Insert a skewer or fork into the center of the potato. It should slide in easily without resistance. If it feels firm, continue grilling for another 5-10 minutes.
Step 5: Add a Crispy Finish (Optional)
If using indirect heat, move the potatoes over direct heat for the last 5 minutes to crisp up the skin, turning frequently.
Step 6: Serve and Enjoy
Remove the potatoes from the grill, let them cool slightly, then slice open and fluff the insides with a fork. Add your favorite toppings, such as butter, sour cream, chives, cheese, or bacon bits.
Wrapping Techniques (Foil or No Foil)
Decide whether to grill your potatoes wrapped in foil or directly on the grates. Foil helps retain moisture, resulting in softer skins, while unwrapped potatoes develop crispier exteriors. Both methods have their benefits, which we’ll explore further in the next section.
Grilling Methods
Grilling baked potatoes might seem straightforward, but the method you choose can significantly affect the texture and flavor. Understanding the differences between direct and indirect heat, as well as other grilling techniques, will help you achieve perfect results every time.
Direct Heat vs. Indirect Heat for Baking Potatoes
1. Direct Heat Method:
In this method, the potatoes are placed directly over the heat source—whether it’s gas burners or charcoal. This technique creates a crisp, charred exterior and cooks the potatoes relatively quickly. However, it requires close attention to prevent burning.
- Best for: Smaller potatoes or sliced potatoes.
- Tips: Rotate the potatoes frequently to ensure even cooking and avoid hot spots that can cause burning.
2. Indirect Heat Method:
Here, the potatoes are placed on the cooler side of the grill, away from direct flames. The grill’s lid is closed, turning it into an oven-like environment. This method allows the potatoes to cook slowly and evenly, producing a tender interior without burning the skin.
- Best for: Larger, whole potatoes.
- Tips: For gas grills, turn off the burners directly under the potatoes. For charcoal grills, move the coals to one side and place the potatoes on the opposite side.
Which Method Should You Choose?
- For crispy skin and faster cooking: Use direct heat but monitor closely.
- For fluffy interiors and even cooking: Opt for indirect heat, especially for larger potatoes.
Combining Both Methods
For the best of both worlds, you can start the potatoes over indirect heat to cook them through, then finish with a few minutes over direct heat to crisp up the skin. This two-step approach gives you a fluffy inside with a perfectly crispy outside.
Step-by-Step Guide to Grilled Baked Potatoes
Now that you’ve chosen your potatoes and grilling method, it’s time to get cooking. Here’s a foolproof, step-by-step guide to baking potatoes on the grill.
Ingredients You’ll Need
- 4 large russet potatoes (or your preferred variety)
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- Optional: black pepper, garlic powder, smoked paprika, fresh herbs
Instructions
Step 1: Preheat the Grill
- For gas grills: Preheat to 400°F (medium-high heat).
- For charcoal grills: Light the coals and let them burn until covered with white ash. Arrange for direct or indirect heat as needed.
Step 2: Prepare the Potatoes
- Wash and scrub the potatoes thoroughly.
- Pat them dry and pierce each one several times with a fork.
- Rub with olive oil, sprinkle with sea salt, and add any optional seasonings.
Step 3: Grill the Potatoes
- For indirect heat: Place the potatoes on the cooler side of the grill. Close the lid and cook for 45-60 minutes, turning occasionally for even cooking.
- For direct heat: Place the potatoes directly over the flames. Grill for 30-40 minutes, turning every 5-7 minutes to prevent burning.
Step 4: Test for Doneness
Insert a skewer or fork into the center of the potato. It should slide in easily without resistance. If it feels firm, continue grilling for another 5-10 minutes.
Step 5: Add a Crispy Finish (Optional)
If using indirect heat, move the potatoes over direct heat for the last 5 minutes to crisp up the skin, turning frequently.
Step 6: Serve and Enjoy
Remove the potatoes from the grill, let them cool slightly, then slice open and fluff the insides with a fork. Add your favorite toppings, such as butter, sour cream, chives, cheese, or bacon bits.
Pro Tips for Perfect Grilled Potatoes
- Consistent Size: Choose potatoes of similar size for even cooking.
- Rotate Regularly: Turn the potatoes every 10 minutes to avoid burnt spots.
- Check Temperature: Use a meat thermometer if you’re unsure—potatoes are done when the internal temperature reaches 210°F.
- Rest Before Serving: Let the potatoes rest for a few minutes after grilling. This helps redistribute moisture for a fluffy interior.
Foil vs. No-Foil Grilled Potatoes
When it comes to grilling baked potatoes, one of the most debated questions is whether to wrap them in foil or leave them unwrapped. Both methods have their advantages, and the choice often comes down to personal preference and the type of texture you want to achieve. Let’s break down the pros and cons of each method.
Grilling Potatoes with Foil
Wrapping potatoes in foil is a traditional method that many people prefer for its simplicity and reliable results.
Pros of Using Foil:
- Moist and Tender Interior: The foil traps steam inside, resulting in soft, creamy potatoes.
- Even Cooking: Foil helps distribute heat evenly, reducing the risk of undercooked spots.
- Flavor Infusion: You can add butter, garlic, herbs, and spices inside the foil packet to infuse the potatoes with extra flavor as they cook.
- Convenient for Mess-Free Grilling: The foil prevents juices from dripping onto the grill, making cleanup easier.
Cons of Using Foil:
- Less Crispy Skin: The steam trapped inside the foil prevents the skin from becoming crispy.
- Longer Cooking Time: Since the foil acts as an insulator, it can slightly increase the grilling time compared to unwrapped potatoes.
How to Grill Potatoes with Foil:
- After seasoning, wrap each potato tightly in aluminum foil.
- Place them over indirect heat on the grill.
- Cook for 45-60 minutes, turning occasionally.
- For a crispy finish, unwrap the potatoes and place them directly on the grates for the last 5-10 minutes.
Grilling Potatoes Without Foil
Grilling potatoes without foil gives you that authentic, smoky flavor with perfectly crispy skin.
Pros of No-Foil Grilling:
- Crispy, Flavorful Skin: Direct exposure to the grill’s heat crisps the skin, creating a delicious, slightly charred texture.
- Smokier Flavor: The potato absorbs more of the grill’s smoky aroma, enhancing its natural taste.
- Faster Cooking: Without the insulating layer of foil, potatoes can cook a bit faster, especially when using direct heat.
Cons of No-Foil Grilling:
- Risk of Burning: You need to monitor the potatoes closely to prevent burning, especially when using direct heat.
- Dryer Interior (if overcooked): Without the moisture-trapping effect of foil, there’s a slight risk of the potato drying out if overcooked.
How to Grill Potatoes Without Foil:
- Rub the potatoes with olive oil and season generously with salt.
- Place them directly on the grill grates over indirect heat.
- Close the lid and cook for 45-60 minutes, turning every 10 minutes.
- For extra crispness, finish over direct heat for the last few minutes.
Which Method Is Best?
- For Crispy Skin Lovers: Go with the no-foil method.
- For Soft, Moist Potatoes: Choose the foil method, especially if you’re adding fillings like butter or cheese.
- For the Best of Both Worlds: Start with foil to retain moisture, then remove the foil and grill for a few extra minutes to crisp up the skin.
Adding Flavors and Toppings
One of the best things about grilled baked potatoes is their versatility. They’re like a blank canvas, ready to be dressed up with your favorite flavors and toppings. Whether you prefer classic combinations or bold, creative twists, there’s no shortage of delicious ways to enhance your potatoes.
Classic Toppings for Grilled Baked Potatoes
1. Butter and Sea Salt:
The simplest yet most satisfying topping. A generous pat of butter melts into the fluffy potato, complemented by a sprinkle of flaky sea salt.
2. Sour Cream and Chives:
A classic duo that adds creaminess and a fresh, oniony bite. For extra flavor, mix the sour cream with a dash of lemon juice or garlic powder.
3. Cheese and Bacon:
Melted cheddar cheese combined with crispy bacon bits creates an indulgent, savory treat. Add a dollop of sour cream to balance the richness.
4. Loaded Baked Potato Style:
Go all out with butter, sour cream, shredded cheese, bacon, and chopped green onions. It’s like having a baked potato bar right on your grill.
Creative Topping Ideas
1. Tex-Mex Twist:
Top your potato with black beans, salsa, guacamole, shredded pepper jack cheese, and a squeeze of lime for a bold, zesty flavor.
2. Mediterranean Style:
Add crumbled feta cheese, Kalamata olives, diced cucumbers, tomatoes, and a drizzle of tzatziki sauce for a fresh, tangy bite.
3. BBQ Pulled Pork:
Turn your potato into a hearty meal by adding pulled pork, BBQ sauce, and coleslaw on top. The smoky flavors pair perfectly with the grilled potato.
4. Buffalo Chicken:
Toss shredded chicken in buffalo sauce, then pile it on the potato with blue cheese crumbles and ranch dressing for a spicy kick.
Infusing Flavors While Grilling
You don’t have to wait until the potatoes are done to add flavor. Here are some ways to infuse deliciousness during the grilling process:
- Herb Butter: Place a pat of herb-infused butter inside the foil before wrapping the potato. The butter melts and seeps into the flesh as it cooks.
- Garlic Cloves: Insert slivers of fresh garlic into small cuts in the potato before grilling.
- Spice Rubs: Dust the potato skin with a spice rub (like smoked paprika, cumin, or chili powder) for extra flavor and a beautiful crust.