Grilled Baked Potatoes: Crispy-Skinned, Fluffy-Centered
Grilled Baked Potatoes are whole potatoes seasoned with olive oil and salt before being cooked on the grill until their skins become crisp and lightly charred while the insides remain fluffy and tender. The grilling process infuses the potatoes with a delicious smoky flavor that enhances their natural earthiness. Easy to prepare and highly customizable, these potatoes can be served with a variety of toppings and pair beautifully with grilled meats, vegetables, and seafood. Their crispy exterior and soft center make them a crowd-pleasing side dish suitable for any gathering.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Wash and scrub the potatoes thoroughly under cold water. Pat dry with paper towels.
- Rub each potato with olive oil and sprinkle evenly with sea salt and black pepper.
- Preheat the grill to medium heat, approximately 375°F–400°F (190°C–205°C).
- For softer skins, wrap the potatoes in aluminum foil. For crispier skins, place them directly on the grill grates.
- Cook for 45–50 minutes, turning every 10–15 minutes to ensure even cooking.
- Insert a fork or skewer into the center of a potato. It should slide in easily when fully cooked.
- Slice open the potatoes, fluff the interiors with a fork, and add desired toppings.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Russet potatoes produce the fluffiest texture.
- Direct grilling creates crispier skins.
- Foil-wrapped potatoes retain more moisture.
- Larger potatoes may require additional cooking time.
- Turn potatoes regularly for even cooking.
- Olive oil enhances skin crispness.
- Sea salt provides the best flavour.
- Serve immediately after cooking.