How to Cook Baked Potatoes on the Grill: The Art of Fire-Kissed Spuds

I'll never forget the first time I accidentally discovered grilled baked potatoes. It was during a power outage in the middle of July, and I had four russets sitting on my counter, mocking me. My oven was useless, but my Weber was sitting there like a faithful friend. What happened next changed my entire perspective on potato cookery.

The thing about grilling potatoes is that most people think it's just about wrapping them in foil and hoping for the best. But there's so much more nuance to it than that. When you understand the science of what's happening inside that potato as it sits over those hot coals or gas flames, you start to realize why some turn out like fluffy clouds while others emerge as dense, disappointing rocks.

The Potato Selection Matters More Than You Think

Not all potatoes are created equal, especially when we're talking about grilling. I've experimented with everything from tiny fingerlings to massive Idaho bakers, and let me tell you, size and variety make all the difference. Russet potatoes remain my go-to for grilling because of their high starch content and thick skin. That skin becomes almost like a protective shell when exposed to the intense heat of the grill.

The starch-to-moisture ratio in a russet is what creates that coveted fluffy interior. Yukon Golds work too, but they tend to have a creamier, denser texture that some folks prefer. I once tried grilling red potatoes thinking they'd work just as well – they don't. The waxy texture just doesn't translate to that classic baked potato experience we're after.

When I'm at the grocery store, I look for potatoes that are roughly the same size. This isn't just about aesthetics; it's about ensuring they all cook at the same rate. Nothing worse than cutting into what looks like a perfectly grilled potato only to find a raw center because it was twice the size of its companions.

Temperature Control: The Make-or-Break Factor

Here's something that took me years to fully appreciate: your grill needs to become an oven. I know that sounds obvious, but the execution is where most people stumble. You're aiming for a consistent temperature between 400-425°F, which means setting up zones on your grill.

For gas grills, this is relatively straightforward. Light half the burners and place your potatoes on the unlit side. But charcoal? That's where the real artistry comes in. I pile my coals on one side, creating a hot zone and a cooler indirect zone. The potatoes go on the cooler side, naturally.

The mistake I see constantly is people treating potatoes like burgers, placing them directly over high heat. Sure, you'll get a crispy skin, but you'll also get a charred exterior and a raw interior. It's about patience and indirect heat – concepts that seem to be increasingly foreign in our instant-gratification world.

The Great Foil Debate

This might ruffle some feathers, but I'm going to say it: foil-wrapped potatoes aren't really baked potatoes. They're steamed potatoes. There's nothing inherently wrong with steamed potatoes, but if you want that crispy skin and fluffy interior, foil is your enemy.

I spent years wrapping every potato in foil because that's what my mother did, and her mother before her. It wasn't until I forgot the foil one day (we were camping, and supplies were limited) that I discovered what I'd been missing. The skin develops this incredible texture when exposed directly to the dry heat of the grill – crispy, slightly smoky, with just a hint of char.

That said, I'm not completely anti-foil. If you're adding toppings before grilling – butter, herbs, garlic – then foil becomes necessary to keep everything contained. But for a classic baked potato? Skip it.

Preparation Techniques That Actually Matter

Before any potato hits my grill, it gets the spa treatment. First, a thorough scrubbing under cold water. I use a vegetable brush because those skins are going to be eaten, and nobody wants gritty potatoes. Then comes the drying – and I mean really drying. Any moisture on the surface will steam instead of crisp.

The oil coating is where I see people get either too conservative or too liberal. You want enough oil to create a barrier between the potato and the heat, but not so much that it's dripping. I use about a teaspoon per large potato, rubbing it all over with my hands. Olive oil works, but I prefer vegetable oil for its higher smoke point.

Salt is non-negotiable. Coarse kosher salt or sea salt adheres better than table salt and creates these little pockets of flavor on the skin. I'm generous here – probably a full teaspoon per potato. Some of it will fall off during cooking, so don't be shy.

The fork holes are another point of contention. My grandmother swore by stabbing each potato exactly four times. I've experimented extensively, and honestly? As long as you create some venting (I do about 8-10 shallow pricks), you're fine. The old wives' tale about potatoes exploding is largely overblown, though I did have one split dramatically during a particularly hot cook. It was startling but not dangerous.

Timing and Rotation: The Unsung Heroes

A properly grilled baked potato takes time – usually 45-60 minutes depending on size. This isn't a weeknight quick dinner unless you plan ahead. I rotate mine every 15 minutes, giving each "side" equal exposure to the heat. Yes, potatoes have sides. Four of them, roughly speaking.

The rotation isn't just about even cooking; it's about developing that skin. Each time you turn the potato, you're creating a new surface for crisping. By the end, you should have a uniformly golden-brown exterior that crackles slightly when squeezed.

I've tried the "set it and forget it" method, and while it works in a pinch, the results are noticeably inferior. One side gets too dark while another remains pale and soft. It's like a metaphor for life – attention and care yield better results than neglect.

Testing for Doneness Without Cutting

After hundreds of grilled potatoes, I can tell doneness by feel alone. A properly cooked potato gives slightly when squeezed (use a towel or tongs – they're hot!). It should feel like there's a bit of give, like squeezing a stress ball, not a rock.

The internal temperature should hit 205-210°F if you're the thermometer type. I am, because I'm particular about these things. But the squeeze test works just as well once you develop the feel for it.

Some people swear by the knife test – sliding a knife into the center to check for resistance. I find this unnecessarily invasive. You're creating a steam vent right where you don't want one, potentially affecting the texture of the flesh.

The Finishing Touches That Elevate

Once your potatoes are done, resist the urge to immediately cut them open. They need a five-minute rest, just like a good steak. This allows the steam inside to redistribute, ensuring maximum fluffiness when you finally make that cut.

The cutting technique matters too. I go for the classic cross-cut, making an X on top and then squeezing from the bottom to push the flesh up and out. It's theatrical, sure, but it also creates the perfect vessel for toppings.

Speaking of toppings, this is where grilled potatoes really shine. That slightly smoky flavor pairs beautifully with sharp cheddar, tangy sour cream, and fresh chives. But don't stop there. I've topped mine with everything from pulled pork to vegetarian chili. The smokiness adds a dimension that oven-baked potatoes simply can't match.

Common Pitfalls and How to Avoid Them

The biggest mistake I see is impatience. People crank up the heat thinking it'll speed things along. All this does is char the outside while leaving the inside hard. Trust the process.

Another issue is overcrowding. Potatoes need space for air circulation. Pile them up, and you'll get uneven cooking and soggy spots where they touch. I leave at least an inch between each potato.

Weather matters more than you'd think. Wind can play havoc with your temperature control, especially on charcoal grills. I've learned to position my grill to block prevailing winds and keep a closer eye on the thermometer on blustery days.

The Unexpected Benefits

Here's something nobody talks about: grilled baked potatoes are perfect for meal prep. I often grill a whole batch on Sunday, then refrigerate them. Throughout the week, I'll reheat them (cut in half, cut-side down on a hot skillet) for quick dinners. The flavor actually intensifies after a day or two.

They're also incredibly forgiving. Unlike steaks or chicken, which have narrow windows of perfection, potatoes are happy to hang out on the cooler side of the grill while you finish other dishes. I've left them on for an extra 20 minutes with no ill effects – try that with a pork chop.

Final Thoughts on the Journey

After all these years of grilling potatoes, I still get excited when I nail that perfect combination of crispy skin and fluffy interior. It's a simple pleasure, but isn't that what cooking is really about? Taking basic ingredients and transforming them into something greater than their parts.

The next time you fire up your grill, throw on a few potatoes. Give them the time and attention they deserve. You might just find, as I did during that power outage years ago, that the best baked potato you've ever had doesn't come from an oven at all.

Authoritative Sources:

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 2014.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.

Raichlen, Steven. The Barbecue! Bible. Workman Publishing, 2008.

United States Department of Agriculture. "Potatoes, Nutrition and Health." USDA Agricultural Research Service, www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2013/potatoes-nutrition-and-health/.

University of Idaho Extension. "Options for Storing Potatoes at Home." University of Idaho, www.extension.uidaho.edu/publishing/pdf/CIS/CIS1153.pdf.