You can roll them in the foil and pinch the sides closed or fold the foil over them and fold the sides.
If you are cooking many potatoes, you can pile them in even thickness over the hottest part of the grill. This way, once the bottom row begins to char, it will be time to flip them.
If they’re too charred but not done in the middle, put them back on, away from the hottest part of the grill, and cover the grill. The amount of heat and the size of the potatoes determine their cooking time. Generally, when grilled with the lid down, whole foil wrapped potatoes take 30 to 45 minutes to cook through. [1] X Research source In the last 5 to 10 minutes of cooking, you can remove the potatoes from the foil and return them to the grill, unwrapped. This will brown the skins.
Do not pierce the skins of the potatoes if you are not wrapping them. Piercing allows the moisture to escape, which will dry out the potato.
In a small bowl, mix cooking oil with a small amount of butter, salt, pepper, and garlic for a tasty seasoning spread.
You can also place your potatoes directly onto the grill if you prefer.
The cold water will prevent the outer surface of the potato from discoloring. Always peel or cut away from your hand when skinning potatoes.
Brushing potatoes right away prevents them from turning brown and sticking to the grate when placed on the grill. In a small bowl, mix cooking oil with a small amount of butter, salt, pepper, and garlic for a tasty seasoning spread.
You can also try garlic, butter, seasoning salt, or anything you prefer.
Try salt, cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.
