how long do you bake a potato on a grill

Beyond the Oven: How Long Does It Take to Bake a Potato on the Grill?

Grilling season isn’t just for burgers and steaks. Throwing a few potatoes on the grates alongside your main course adds a delicious, smoky dimension to this humble staple. But unlike timing a steak, figuring out how long to bake a potato on the grill can seem a bit vague. The good news? It’s simple, forgiving, and the results are fantastic.

So, how long does it really take?

The Short Answer (with Caveats):

On average, expect a medium-sized potato (like a standard Russet) to take anywhere from 45 to 75 minutes to bake fully on a grill using indirect heat.

Why Such a Wide Range? Factors That Influence Cooking Time:

Just like in an oven, several factors determine how quickly your spuds will reach fluffy perfection:

1. Potato Size and Type: This is the biggest variable. A small new potato might be done in 30-40 minutes, while a giant Russet could easily take over an hour, potentially up to 90 minutes. Denser potatoes might take slightly longer than starchier ones like Russets (which are ideal for baking).
2. Grill Temperature: Aim for a consistent medium heat, around 350-400°F (175-200°C) in the indirect cooking zone. Higher temps cook faster but risk burning the outside before the inside is done. Lower temps will naturally extend the cooking time.
3. Direct vs. Indirect Heat: Always use indirect heat for baking potatoes. Placing them directly over hot coals or burners will scorch the skin long before the center cooks. Set up your grill for two-zone cooking (hot side, cooler side) and place the potatoes on the cooler, indirect side.
4. Wrapping in Foil (or Not):

   • Foil-Wrapped: This is the most common method. Wrapping in foil traps steam, leading to a softer skin and arguably a slightly faster, more evenly cooked interior. Time range: 45-75 minutes.
   • Naked (No Foil): Placing potatoes directly on the grate (indirect heat still!) results in a crispier, drier skin, closer to a traditional oven-baked potato but with added smoke flavor. This might take slightly longer as moisture escapes. Time range: 50-80 minutes.

The Process: Grilling Your Baked Potato Step-by-Step

1. Prep the Potatoes: Scrub your potatoes thoroughly under running water. Pat them completely dry.
2. Poke ‘Em: Pierce each potato several times (5-6 times) with a fork or sharp knife. This allows steam to escape, preventing potential potato explosions on your grill.
3. Oil and Season (Optional but Recommended): Rub the potatoes with olive oil or another high-heat cooking oil. This helps the skin crisp up (especially if not using foil) and adds flavor. Sprinkle generously with coarse salt and black pepper. You can add other seasonings like garlic powder or paprika too.
4. Wrap (If Using Foil): Tightly wrap each oiled and seasoned potato in a sheet of heavy-duty aluminum foil.
5. Set Up the Grill: Prepare your grill for indirect cooking at medium heat (350-400°F / 175-200°C).
6. Grill Indirectly: Place the potatoes (wrapped or unwrapped) on the cooler, indirect heat side of the grill. Close the lid.
7. Turn Occasionally: Rotate the potatoes roughly every 15-20 minutes to ensure even cooking.
8. Check for Doneness: This is key! Start checking around the 45-minute mark for medium potatoes.

   • Fork/Skewer Test: The easiest method. A fork or thin skewer should slide easily into the center of the potato with little resistance.
   • Internal Temperature: The most accurate method. Use an instant-read thermometer. A fully baked potato should register between 205°F and 210°F (96°C – 99°C) in the thickest part.
   • The Squeeze Test (Use Caution!): Gently squeeze the potato (using tongs or an oven mitt). It should yield softly.

Tips for Grilled Potato Perfection:

• Choose Russets: Their high starch content makes them ideal for fluffy baked potatoes.
• Don’t Skip the Poking! Seriously, it prevents messes.
• Use Indirect Heat: This is non-negotiable for even cooking without burning.
• Want Crispier Skin (Even with Foil)? Once the potato is almost cooked (fork tender), you can carefully unwrap it from the foil and place it directly over the heat for the last 5-10 minutes, turning frequently, to crisp up the skin. Watch closely to prevent burning!
• Rest Briefly: Let the potatoes rest for a few minutes off the grill before cutting open. They’ll be extremely hot.

In Conclusion:

While there’s no single magic number, grilling a baked potato typically takes about an hour over indirect medium heat. By understanding the factors involved and knowing how to check for doneness, you can easily add these smoky, delicious potatoes to your grilling repertoire. Enjoy the slightly charred, flavorful upgrade from your standard oven-baked spud!