Cooking Baked Potatoes On The Grill
How To Make a Baked Potato on the Grill: A Foolproof Method for Fluffy, Smoky Spuds
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Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
In the winter, a baked potato (with the works!) is something my family enjoys on a regular basis. We oil and season the potatoes and roast them directly on the oven rack, then load up the steaming spuds with all the accoutrements our hearts desire.
When summer approaches and we turn our attention to the grill, our baked potato habit typically comes to a halt. But this year, it's only just ramping up. In the same amount of time it takes to bake a potato in the oven, you can "bake" a potato on the grill — and let me tell you, they're transcendent. The grill gives you savory, smoky, irresistibly fluffy potatoes that need little more than butter and salt to be the best thing on your plate (and the first thing that disappears from it). Here's how to do it.
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
The Best Potatoes for Grilling
Similar to baking, Russet or Idaho potatoes are best for grilling. Thanks to their high starch content, their insides become light and fluffy when cooked, and their absorbent nature allows them to easily pick up all the flavors of smoke and char.
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
How to Prep Potatoes for Grilling
While the grill heats up, rub the potatoes with olive oil and season generously with salt. (I use about 1 tablespoon oil for 4 Russet potatoes). Then, wrap the potatoes individually in aluminum foil and pierce them with a fork, which allows all the smoky flavors to penetrate the spuds.
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
How to Tell When Your Potatoes Are Done
Your ultimate goal is tender potatoes with crispy skins and fluffy insides. To test for doneness, you can check the potatoes' internal temperature with a meat thermometer (it should register at least 205°F), or you can pierce the flesh with a paring knife. If the knife slides in easily, the potatoes are done. Using tongs, remove the potatoes, transfer them to a plate, and allow them to cool a few minutes before unwrapping.
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
Serving Grilled "Baked" Potatoes
I usually love a loaded baked potato, but I find after grilling I'm happy with just butter, salt, and maybe some chives. The smoky flavor really comes through, so I don't even miss the bacon. Cold leftovers are divine broken up into chunks and tossed onto a salad.
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell
In the same amount of time it takes to bake a potato in the oven, you can "bake" a potato on the grill — and the result are savory, smoky, impossibly fluffy spuds. Here's how to do it.
- alcohol-free
- egg-free
- peanut-free
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- red-meat-free
- dairy-free
- fish-free
- vegetarian
- shellfish-free
- vegan
- sugar-conscious
- soy-free
- wheat-free
Per serving, based on
4
servings. (% daily value)
- Calories 164
- Fat 3.5 g (5.4%)
- Saturated 0.5 g (2.6%)
- Carbs 30.7 g (10.2%)
- Fiber 2.2 g (8.8%)
- Sugars 1.1 g
- Protein 3.6 g (7.3%)
- Sodium 535.3 mg (22.3%)
Ingredients
- 4
(8-ounce) russet potatoes
- 1 tablespoon
olive oil
-
Kosher salt
Instructions
-
Heat the grill. Heat an outdoor grill for medium, direct heat (about 350°F).
-
Coat the potatoes with oil. Coat 4 (8-ounce) russet potatoes with 1 tablespoon olive oil.
-
Season the potatoes with salt. Generously season the potatoes all over with kosher salt.
-
Wrap the potatoes in foil and pierce with a fork. Individually wrap each potato in aluminum foil and pierce the foil and potato with a fork. This will help that smokey flavor penetrate the potatoes.
-
Place the potatoes on the grill. Place the potatoes on the grill.
-
Grill the potatoes until tender. Cover and grill, turning the potatoes occasionally, until the potatoes are tender and can be easily pierced with a paring knife (or has an internal temperature of 205ºF), 45 minutes to 1 hour.
-
Cool potatoes. Remove the potatoes from the grill with tongs to a plate. Let cool 5 minutes before unwrapping and serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 5 days.
Amelia Rampe
Studio Food Editor
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and current Studio Food Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Cooking Baked Potatoes On The Grill
Source: https://www.thekitchn.com/grilled-baked-potato-recipe-23035450
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