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This simple recipe for grilled potatoes yields tender fluffy potatoes on the inside and crispy, salty skin on the outside! Why turn on the oven for baked potatoes in hot weather when you can grill them outside instead?
Pair these with a good New York strip steak, marinade up a good flank steak or treat yourself with a Porterhouse steak.
For the chicken lovers crowd try my lemon pepper chicken, grilled chicken thighs or go saucy with my apricot chicken.
BBQ Grilled Potatoes – No Foil Method
This no foil method for grilled potatoes is the absolute easiest way to prepare a carby side for a BBQ. You literally just need to season and oil the potato and bake it until it is cooked.
All of the guesswork is removed, as well as all of the complexity, as long as you don’t mind checking it with a fork and turning it now and again.
Make sure you really play around with the toppings here, as that is what makes baked potatoes from off the grill so amazing.
BBQ Grilled Potatoes Ingredients
Definitely study the recipe card at the very bottom for all the info you need at the bottom of the page.
- Russet potatoes
- Vegetable oil
- Flaked sea salt
- Garlic powder
How To Make BBQ Grilled Baked Potatoes
- Pierce each potato a few times with a fork
- Coat each potato with oil, then season all over with salt and optional garlic powder you prefer
- Place them on the top grill of a BBQ preheated to 400 Fahrenheit
- Turn with BBQ tongs every 20 minutes, checking for any burning, for about 60 minutes or until they are fork-tender
- Remove and cool slightly before cutting a slit lengthwise to open the potato and serve
How To “Pop” Open Your Cooked Potato
Once your baked potato is cooked, you need to get it open to access the delicious goodness inside.
However, you can’t just hack at it and rip it apart – there’s a special knack to it.
To best open up the potatoes, first cut a slit lengthwise down the very top of the potato. Make sure you stop before you hit the end and that the cut doesn’t go all the way to the bottom of the potato.
Then, once cut, take your fingers and place them at the ends of the potato so that your fingers are essentially at the top and tail of the cut side of the potato.
Using firm pressure, squeeze your fingers together to “pop” open the potato and burst the skin. It’s as simple as that!
What To Top These Potatoes With
Potatoes are great, and all, but the real thing that makes them super delicious is how well they work with all sorts of toppings.
Some classic options include green onions, butter, and bacon, but you could also use some sour cream and cheese. The sour cream provides a bunch of creaminess and sourness, and the bacon gives it that satisfying, salty crunch that potatoes need.
Of course, the best thing to do is to just use all of them at once – fill the potato with butter, so it melts, top it with sour cream, and then sliced green onions and bacon, but that’s up to you and how much time you want to dedicate to making it.
Looking for more delicious Side Dishes? Try these out:
Enjoy! Now, do not be scared of a lot of salt on the outside of these, a lot will fall off during the grilling process!
Love,
Karlynn
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Grilled Potatoes
Ingredients
- 4 medium/large russet potatoes scrubbed well
- 4 tbsp vegetable oil
- 4 tbsp flaked sea salt
- 1 tsp garlic powder optional
Topping Suggestions
- sour cream
- bacon bits
- minced green onion
- shredded cheese
Instructions
- Preheat your BBQ to 400 °F.
- Pierce each potato 3-4 times with the tines of a fork.
- Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Sprinkle each with some garlic powder if desired.
- Place on the top grill of your BBQ.
- Turn, using BBQ tongs, every 20 minutes, making sure they are not burning, cooking in the BBQ for 60-75 minutes OR until they are fork-tender.
- Remove with the tongs and cool slightly on the baking sheet.
- To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end.
- Take your fingers and place on either side of the potato and push the ends in towards each other to “pop” the center open ( it will look like a restaurant potato now!)
- Serve with butter and pepper, or any and all toppings!
Notes
- These Baked Potatoes are great loaded with butter and green onions to keep it simple, but can be topped with bacon, cheese and sour cream.
- Use canola oil. Yes, I know that everyone uses olive oil but here’s a secret: restaurants know that olive oil can give high-temperature baked goods a slightly (or quite) bitter taste sometimes. More than one of my professional chef friends have sworn up and down this is how you make potatoes that are crispy and not bitter.
Randy Anderson says
Could you make these with fresh garden potatoes?
Robin says
Could you do these in an air fryer? I don’t have a BBQ.
Love your recipes!