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5 minutes
65 minutes
- 4 Russet potatoes, 8 to 10 ounces each
- Extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Hickory wood chunks for charcoal grill or wood chips for gas grill (optional)
- Prepare your grill for indirect heat by heating it to 350°F. For a gas grill, set one side to high heat and leave the other side off. For a charcoal grill, pile the lit coals on one side and leave the other side empty. This way, you will cook the potatoes away from direct heat.
- Prepare the potatoes by piercing each one with a fork. Place each potato on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap each potato completely in foil.
- Grill the potatoes: Cook the wrapped potatoes over indirect heat for 45 minutes with the lid closed.
- Enhance flavor with optional smoking: Place the potatoes on a platter and carefully unwrap them. For a smoky twist, on a charcoal grill, add 3 to 4 hickory wood chunks to the hot coals. If using a gas grill, place the chips in a smoker box or foil pouch over the lit burners. Return the unwrapped potatoes to the grill over indirect heat. Close the lid and cook for approximately 15 minutes until the potatoes are tender to the touch and the skin starts to wrinkle.
- Serve the potatoes on a platter while still warm. Let any leftovers cool, wrap them in foil, and refrigerate for up to 4 days. Note that baked potatoes do not freeze well. Enjoy the dish and please leave a review below!
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