DESCRIPTION
The mistake most people make when grilling potatoes is to leave the foil on the whole time. Take it off at the end and crisp up the skin! Here’s the whole procedure.
Ingredients
Scale
- 4 russet potatoes
- 4 Tbsp. olive oil
- Salt, to taste
Instructions
- Preheat the grill for indirect cooking over a medium heat, around 350°F.
- Poke each potato with a fork 5-6 times, drizzle with 1 tablespoon of olive oil, and sprinkle salt all over the skin.
- Wrap each with foil.
- Put over indirect heat on the grill (that is, not where the flames are). Close the lid and cook until an internal temperature of 210°F is reached, as read on a meat thermometer, or until they are fork tender all the way through, 50-60 minutes, turning them over every 15 minutes.
- Unwrap each potato and put over direct heat until crispy on the outside, 3-5 minutes per side.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!