Grilled/BBQ: potatoes on the grill

Subject: potatoes on the grill
From: lt-lu at (lawrence ta-wei lu)
Date: 8 Jun 1997 17:38:12 GMT

I was wondering about making baked potatoes on the grill.
I usually just wrap it up in aluminum foil and stick it on the grill, but someone suggest I wrap it up and throw it in with the coals. Does this work well?

From: Lynn Nelson (lynnn at
Date: Sun, 08 Jun 1997 15:56:20 -0400
These are not baked potatoes, but they are a great way to cook potatoes on the grill (and they're fast!).

Wash, but don't peel some large red skinned potatoes. Microwave until partially cooked. Slice in 3/4" slices, spray both sides with vegetable spray and cook on the grill, turning, until nicely grilled on the outside. Brush with melted butter, salt them and serve.
From: cogman at (Friend)
Date: 8 Jun 1997 21:35:00 GMT
lawrence ta-wei lu wrote:
: someone suggest I wrap it up and throw it in with
: the coals.

Yes. This works very very well. Baking potatoes in the coals works even better when the coals completely cover the potato. You keep the stud in the coals for about 45 minutes, assuming a medium sized potato and make sure you double wrap the potato and pierce it a few times with a fork.
From: Brewer (brewer at
Date: 08 Jun 97 15:50:26 -800
We take red potatoes slit them open a little and add some butter. Then we wrap them in foil and put them in the coals to cook. They are really good. Oh you have to be sure and turn them every so often.
From: Mike Krzywicki (krzymike at
Date: Tue, 10 Jun 1997 00:12:16 -0500
I have a better tasting way to cook potatoes on the grill:
- Start by slicing potatoes in pieces about 3/8" thick and 1-1/2" diameter (washed/unpeeled)
- Take two pieces of foil about 12" square and place one on surface
- spread softened buter or margarine on the foil to about two inches from edges. I use about 2 tsbsp.
- Spread about 15-20 pieces of sliced potatoes on the foil.
- Season with onion flakes, garlic powder and parsley to taste. I use about 1 tsp onion flakes, 1 tsp garlic powder and 1 tsp parsley.
- Spread another 2 - 3 tbsp butter or margarine on the second foil sheet and place over the top of the potatoes and seal both foil sheets together tightly and place on grill.
- Cook for 10 minutes on high setting and turn 3 times after 10 minutes each.
- To Serve, I just unseal the foil edges and eat from the foil.

***Tip: if the potatoes stick, reduce cook time on each side before turning or increase the amount of butter or margarine used. If you cook it right, you will have the best testing fried potatoes without the frying pan.

**Believe me, these are good. Whenever I make them, my kids love them.
From: Jim Kennedy (jimk at
Date: Sun, 08 Jun 1997 20:15:13 -0400
This is a perfectly good way to make potatoes. It also works great with Vidalia onions. Just make sure you turn them occasionally so the insides don't get charred along with the skin.
From: Edwin Pawlowski (esp at
Date: 9 Jun 1997 03:23:04 GMT
Yes, makes great potatoes. turn them a few times and you will have nice crispy skins. This is the only time you can put a potato in foil. If you are doing them on top of the grill, forget the foil and you will get better results.
From: hartmans at (Kay Hartman)
Date: 9 Jun 1997 13:32:03 GMT
lawrence ta-wei lu writes:
>someone suggest I wrap it up and throw it in with
>the coals. Does this work well?

From: Richard Cody (richcod at
Date: 9 Jun 1997 16:03:16 GMT

From: moosemeat at (moosemeat)
Date: Mon, 9 Jun 1997 10:06:14 LOCAL
When you bake a potato in an oven or on a charcoal grill or, for that matter, in a microwave oven all you are doing is heating the potato. When the interior of the potato has been heated enough it is done so who cares where you heated it? A foil wra;ped potato isn't going to taste a damn bit different regardless of where its baked.
From: TJ (stingh at
Date: Mon, 09 Jun 1997 18:33:35 +0100
moosemeat wrote:
> A foil wra;ped potato isn't going to taste a damn bit
> different regardless of where its baked.

Grump grump grump. Some people cook outdoors because they are camping, or because the kitchen is hotter than hell, and why crank up the airconditioner just to turn on the oven when you have coals going already. Not all of us live in the temperate Pacific Northwest. Hummmm, Moosie. Surely you have that animal desire to cook over flame and coal.
From: Edwin Pawlowski (esp at
Date: 11 Jun 1997 01:59:23 GMT
> A foil wra;ped potato isn't going to taste a damn bit
> different regardless of where its baked.

Poppycock!!! You have no sense of taste or texture.

A foil wrapped potato has a different texture than a proper baked potato in an oven. A microwaved potato is cooked, not baked. It has a different texture of the meat and the skin is not crispy like baked.

Using your analogy, scrambled, fried, poached and hard boiled eggs are all the same because they are all cooked eggs.

From: ctyankee at (Ceil Wallace)
Date: Fri, 13 Jun 1997 21:08:43 GMT
>someone suggest I wrap it up and throw it in with
>the coals.

Before you wrap those spuds, coat with salad oil, and sprinkle liberally with salt. Double wrap with foil and put directly onto hot coals. Depending on size, we do 45 minutes, then flip and do 45 minutes on other side.
From: pilgrim at (Pilgrim)
Date: Sun, 15 Jun 1997 08:42:31 -0700
One different concept: We parboil large red or Yukon gold potatoes, slice them about 1/2 inch thick, season them with salt, pepper, minced garlic, parsley and olive oil, THEN grill them in a grill pan or over the coals long enough to harden up the surface and add flavor.

We never cook enough!