A versatile charcoal grill allows you to cook many different dishes at once. Both meat and potatoes can cook on your grill: meat over direct heat and potatoes over indirect. Grilled potatoes can take less time on the grill than in the oven if you pre-cook them in the microwave. The potatoes will cook in a shorter amount of time to match that of your meat. Once you have made your potatoes, see Resources for some topping ideas.
Things You'll Need
- Charcoal grill
- Charcoal chimney starter filled with hardwood charcoal
- Whole baking potatoes (such as russets)
- Aluminum foil
- Cooking oil
- Salt to taste (optional)
- Potato toppings of your choice
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Remove the rack to allow access to the bottom of the grill.
Open the grill vents on both the lid and base of the grill.
Light the charcoal in the chimney starter and pour the coals into one half of the grill.
Replace the rack on the grill.
Decrease grilling time by microwaving whole potatoes for 2 to 4 minutes before placing on the grill.
Stab each potato several times with a fork, rub cooking oil over the surface of the potato.
Sprinkle salt over the potatoes. Do not add pepper until after cooking as it will burn on the grill.
Wrap individual potatoes in aluminum foil, but avoid this covering if you want a crispy potato skin.
Test the grill for readiness by holding your hand 5 inches above the coals. Place the potatoes on the side of the rack with no charcoal beneath it (indirect heat).
Place the cover on the grill and bake the potatoes over indirect heat for 5 to 10 minutes. If you did not pre-cook the potatoes in the microwave, grill for 45 minutes, or until tender.
Insert a fork into the center of each potato. Remove the potatoes from the grill when the fork receives no resistance to the potato center, indicating tenderness in the potatoes. Pull off the aluminum foil and serve with your choice of potato toppings. See Resources for ideas.