Grilled russet potatoes with oil, salt, and crispy skin—soft and fluffy inside. Perfect for BBQ nights, loaded with all your favorites.
So, here’s the thing. I didn’t plan to make baked potatoes on the grill. It wasn’t part of some carefully curated summer menu. Nope—this happened because my kitchen was a disaster, the oven was already heating the whole house like a sauna, and my kid was asking if ketchup counts as a vegetable. You ever have one of those nights?
I looked at the potatoes sitting there on the counter like they were daring me to mess this up. And in a very not-gourmet moment, I grabbed a bottle of olive oil, some sea salt, and thought, “Let’s see what the grill can do.”
Well… turns out, it can do a lot.
That night, those crispy, salty-skinned potatoes came off the grill like little golden miracles. The inside? Fluffier than I had any right to expect. The skin had that perfect salty crackle when you bit in. And somehow, they made the whole meal feel put-together—even though I served them next to hot dogs and a slightly overcooked ear of corn.
We’ve been making baked potatoes on the grill ever since. They’re not fancy. They’re just really, really good. And honestly? That’s more than enough.
Why You’ll Love This Baked Potatoes On The Grill Recipe?
You know how sometimes, the simplest food tastes the best when your expectations are low and the grill is already on? That’s these potatoes. They’re easy in the kind of way that makes you wonder why you don’t do it every weekend. And unlike oven-baked ones, grilling them gives the skin a real chance to shine. That smoky, salty crisp on the outside? It almost makes the toppings optional. Almost.
They’re also kind of like that one friend who somehow fits in with every group. These potatoes go with steaks, burgers, grilled veggies, even tacos if you’re bold like that. They don’t demand attention—they just quietly make everything better.
Ingredient Notes:
Let’s keep this part real. You probably already have all of this sitting in your kitchen. No need to run to three different grocery stores.
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4 medium russet potatoes – Go for the ones that feel a little heavy in your hand. They’re starchier and bake beautifully. Plus, they hold up well to the whole grill-and-wrap situation.
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4 tablespoons olive or avocado oil – You don’t need to overthink this. Avocado oil holds up better to heat, but olive oil has more flavor. I switch depending on what’s open. It’s fine.
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Coarse sea salt – Yes, you can use regular salt. But if you want that satisfying crackly skin, the coarse stuff is worth it. Think of it like seasoning the jacket the potato wears to dinner.
There’s no butter in this list because, let’s be honest, it’s going on the potato later. Along with sour cream. And cheese. And chives. Or ranch. Or maybe all of the above.
How To Make Baked Potatoes On The Grill?
Okay, here’s the play-by-play. And if you mess up a step? Don’t sweat it. Potatoes are forgiving little guys.
Step 1: Get that grill going.
Preheat it to about 350°F. Medium heat is your goal. You don’t want to scorch the skin right off—this is a slow-roast situation, not a flash-fire.
Step 2: Wash and stab.
Scrub those potatoes like they’ve been rolling around in the backyard (because let’s face it, they kinda have). Then poke each one a few times with a fork. It lets steam escape and keeps them from exploding. You laugh—but it does happen.
Step 3: Oil + salt spa treatment.
Toss your potatoes in a bowl, drizzle them with oil, and get in there with your hands. You want every inch slicked up. Then roll them in a bowl of salt until the skins are lightly coated like they’ve been to the beach and didn’t rinse off.
Step 4: Microwave cheat (yes, really).
Pop them in the microwave for 4–6 minutes. It jumpstarts the inside and means less time hovering over the grill wondering if they’re done yet. Totally optional, but totally worth it.
Step 5: Wrap and grill.
Wrap each potato in foil—not too tight, not too loose. Just enough to trap the heat. Place them on the grill, close the lid, and walk away. Like, seriously. Go sip something cold or yell at your dog to stop chasing squirrels. Give them 30–40 minutes.
Step 6: Test and top.
After 30 minutes, unwrap one and jab it gently with a fork. If it slides in without a fight, you’re golden. Slice it open, fluff up the inside, and top it however you like. Go classic, go chaotic—it’s your potato. Live your truth.
Storage Options:
But if you do, wrap them up and toss them in the fridge. They’re great the next day—either reheated in the oven or smashed into a skillet with a little butter and garlic for a crispy breakfast hash. Throw an egg on top and boom: brunch. You’re welcome.
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Variations and Substitutions:
Let’s be honest: potatoes are blank slates. You could dress these up 100 different ways and still not run out of ideas. But here are a few starting points:
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Sweet potatoes instead of russet? Absolutely. Just go easy on the salt.
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Infused oils? A garlic or chili oil works great. Even rosemary oil if you’re feeling fancy.
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Add spices to the salt bowl. Smoked paprika, garlic powder, or a little cayenne if you want some heat.
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Stuff the foil with cheese. Yeah, I said it. Cheese inside the foil = gooey surprise.
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Skip the foil. Only if you’re cooking over indirect heat. But it’s risky business. You’ve been warned.
What to Serve with Baked Potatoes On The Grill?
Honestly? Just about anything. But here’s what I usually throw together:
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Grilled ribeyes or burgers – Classic backyard combo. Enough said.
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BBQ chicken or pork ribs – The smoky meat + crispy potato skin thing is chef’s kiss.
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Corn on the cob and slaw – If you’re going full summer spread.
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Grilled portobello caps – If you’re meatless or just mushroom-obsessed like I am.
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Leftover chili – Dump it on top. You won’t regret it.
Frequently Asked Questions:
Do I have to microwave them first?
Nope. But it saves time and makes things easier. Your call. Sometimes I skip it when I’m feeling extra patient… which is, like, twice a year.
Can I skip the foil?
Technically, yes. But unless you’re grilling over indirect heat and turning them constantly, you risk charred skin and uneven cooking. The foil keeps things tidy. And I like tidy.
How do I know they’re done?
If the fork goes in smooth and the skin gives a little crunch when you slice it open—you nailed it.
So there you go. Baked potatoes on the grill might not sound revolutionary, but once you taste that crispy, salty skin and fluffy center? You’ll never want to fire up the oven again during the summer. Honestly, even in fall I’ve caught myself grilling them in a hoodie with a flashlight in my mouth.
Give it a try this weekend. Then tell me how you top yours—classic? crazy? Cold pizza and ranch? No judgment here.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Potatoes On The Grill
Ingredients
- 4 medium russet potatoes similar in size
- 4 tablespoons olive oil or avocado oil
- Coarse sea salt enough to coat the exterior of the potatoes
Instructions
Preheat the Grill
- Set your grill to medium heat, approximately 350°F (175°C). Close the lid and allow it to preheat while preparing the potatoes.
Clean and Prepare the Potatoes
- Wash the potatoes thoroughly to remove any residual dirt. Using a fork, pierce each potato several times to allow steam to escape during cooking.
Coat with Oil and Salt
- Place the potatoes in a large mixing bowl and drizzle with the olive (or avocado) oil. Using your hands or a brush, ensure each potato is evenly coated. In a separate small bowl, add enough coarse sea salt to coat the potatoes. Roll each oiled potato in the salt until the skins are lightly and evenly covered.
Par-Cook in Microwave
- Arrange the salted potatoes on a microwave-safe dish. Cook on high power for 4 to 6 minutes. This step helps initiate the internal cooking process, reducing total grilling time.
Wrap and Grill
- Wrap each potato tightly in aluminum foil. Place the wrapped potatoes directly onto the preheated grill grates. Close the lid and cook for 30 to 40 minutes, minimizing the number of times the lid is opened.
Check for Doneness
- After 30 minutes, carefully unwrap one potato and pierce it with a fork. If the fork inserts easily into the center, the potato is fully cooked. If resistance is felt, continue grilling for an additional 5 to 10 minutes.
Serve
- Remove all potatoes from the grill. Discard the foil and slice each potato lengthwise. Fluff the interior with a fork and serve immediately with preferred toppings such as butter, sour cream, cheese, or chives.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
