Today’s recipe post is all about the side dishes. Introducing one of my favorites: baked potatoes on the grill. This side can go with almost any grilled main dish. Easy and delicious, if you’re lighting the grill, you might as well throw some potatoes on as well.
What type of potato
While almost any type of potato can be used for this recipe, I recommend using Russet Potatoes. These potatoes have thick skins and a fluffy inside. When grilled (or baked), the skin crisps up while the insides remain soft and fluffy – perfect for this recipe.
There really isn’t a whole lot of prep work for these baked potatoes. Set your grill up for indirect cooking and light it to 300ºF. Since we are “baking” these potatoes instead of grilling them over the direct fire, we are going to need the indirect cooking side. While the grill is heating up, season one side of the potatoes with olive oil, Open Fire BPS Rub, and some additional garlic powder (optional). I do not wrap the potatoes in foil – I like to leave them uncovered so that they can soak up some of the smoky grill flavor.
Ready for the grilling
With the grill’s temperature stabilized at 300ºF, add the potatoes to the indirect cooking side of the grill, seasoned side down. Close the grill and forget about them for then next 45 minutes. During that time, in a dish or bowl, mix together some olive oil, Open Fire BPS Rub, and garlic powder (optional). At the 45 minute mark, flip the potatoes and paint (with a basting brush) the olive oil/BPS Rub mixture on the unseasoned side. Close and allow to cook for another 15 minutes. When the 15 minutes are up, check on the potatoes. Slightly squeeze them with tongs to see how soft they are. Once they are as soft as you would like, remove from grill. The total cook time can take 60-75 minutes depending on your preference.
Serve immediately or keep warm
If the potatoes are the last thing that you are cooking, serve them immediately. If you’re like me and going to continue grilling, then you’re going to need to keep them warm. I accomplish this by lighting the oven to 200ºF, wrapping the potatoes in foil, and putting them in the oven until it’s time to eat. That’s all that’s needed to make baked potatoes on the grill. This is my favorite way to make a baked potato – the skin will be crispy but also soft, and the insides will be fluffy like a cloud. The textures are amazing and the slight smoky/grill flavor make these to die for. Try this out, because why dirty pots and pans in the kitchen, when you can make the entire meal on the grill.
Baked Potatoes on the Grill
- 4 Russet potatoes
- Open Fire BPS Rub to taste
- Garlic powder to taste, optional
- 2 tbsp Olive oil separated
- Set up your grill for indirect cooking and light it to 300ºF.
- While the grill is warming up, wash your potatoes. Season one side of them with 1 tbsp of olive oil, Open Fire BPS Rub, and garlic powder (optional).
- Once the grill temperature has stabilized at 300ºF, add the potatoes to the indirect cooking side, seasoned side down. Close the grill and cook for 45 minutes.
- During the 45 minutes, in a dish or bowl, add 1 tbsp of olive oil, Open Fire BPS Rub, and garlic powder (optional). Stir to combine.
- After the 45 minutes, flip the potatoes and brush the unseasoned side with the olive oil/BPS mixture. Close the grill and cook for another 15 minutes.
- After the 15 minutes, check the feel of the potatoes by slightly squeezing them with tongs. If they are soft enough for your liking, remove from the grill. Otherwise, continue to cook for another 15 minutes.
- When the potatoes are done, remove the grill and serve immediately if you are ready to eat. If you are not immediately eating, wrap them in foil and put in an oven at 200ºF until you are ready to eat.
- Top with any ingredients that you prefer. Some suggestions include scallions, chives, bacon bits, hot sauces, etc. Enjoy!