Grilled Idaho® Potatoes


  • 5 Idaho® Russet potatoes, well-scrubbed and cut in half lengthwise
  • ½ cup canola oil
  • toppings such as sour cream, salt, pepper or your favorite sauce


  1. Preheat gas or charcoal grill.
  2. Coat the potato halves in oil in a large bowl.
  3. Place potato halves cut side down over direct flame/heat on a 45 degree angle from grill grate.
  4. Check potatoes frequently for grill marks.
  5. Once marked well, rotate halves 45 degrees to create cross-hatch grill marks.
  6. Once marked well with cross-hatch marks, turn potatoes over so they are skin side down.
  7. Check potatoes frequently for darkening skin.
  8. Once skin is darkened to your satisfaction, move potatoes to indirect heat (cooler side of grill that's not over flame/heat).
  9. Close grill lid and "bake" potatoes until tender (20 - 30 minutes).
  10. Check with fork for tenderness.
  11. Serve with a bit of sour cream, salsa, your favorite sauce, or Kosher salt and freshly cracked black pepper.
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Yield: 10 servings

Photo Credit:
Fiona Green
(Recipe Photo Contest Winner)

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