If you’re looking for a way to elevate a classic comfort food, you have to try this Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe. It brings together the smoky charm of the grill with the crispy, golden skin of a perfectly baked potato, all enhanced by a simple drizzle of rich olive oil and a sprinkle of coarse sea salt. Each bite offers a delicious contrast of textures and flavors that’s both rustic and refined, making this dish perfect for summer cookouts or cozy dinners alike.
Ingredients You’ll Need
These ingredients are wonderfully simple yet powerful in creating mouthwatering grilled baked potatoes. Each element plays a crucial role, from the hearty russet potatoes providing that fluffy interior to the olive oil giving the skin a golden crust, and the sea salt adding just the right kick.
- 4 medium russet potatoes: Choose evenly sized ones to ensure they cook uniformly on the grill.
- 4 tablespoons olive oil or avocado oil: This helps crisp up the skin and infuses the potatoes with a beautiful, slightly fruity richness.
- Coarse sea salt: Adds texture and bursts of salty flavor that complement the natural potato sweetness perfectly.
How to Make Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe
Step 1: Prepare Your Potatoes
Start by giving your russet potatoes a good scrub under cold water to remove any dirt since we want to keep the skins on for that unbeatable crispiness. Pat them dry thoroughly, because excess moisture will prevent a golden, crunchy skin once grilled. This simple step sets the foundation for the perfect texture.
Step 2: Oil and Salt the Potatoes
Next, generously coat each potato in olive oil, making sure to massage the oil into every inch of the skin. This not only helps the salt stick better but also promotes that beautiful caramelization you’re aiming for. Sprinkle the coarse sea salt evenly over the potatoes, pressing it lightly so it adheres well, creating those flavorful bursts in every bite.
Step 3: Preheat and Prepare the Grill
While you’re prepping the potatoes, get your grill heating up to medium heat, around 375°F. Clean the grates well and oil them lightly to prevent sticking. This temperature allows the potatoes to cook through evenly without burning the skin.
Step 4: Grill the Potatoes
Place the potatoes directly on the grill rack, turning them every 10-12 minutes to ensure even cooking on all sides. The process should take roughly 40 minutes, but poke with a fork or skewer around the 35-minute mark to check tenderness. They’re done when the inside is soft and the skin is beautifully crispy with that irresistible grilled flavor.
Step 5: Rest and Serve
Once grilled, give the potatoes a few minutes to rest off the heat. This helps the steam settle inside, creating a fluffy, potato-filling ready to be scooped or stuffed however you like. From here, they’re ready to be transformed or enjoyed simply as is!
How to Serve Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe
Garnishes
A perfectly grilled baked potato is a blank canvas just waiting for your favorite toppings. Fresh herbs like parsley or chives add a burst of color and a hint of freshness. A sprinkle of freshly cracked black pepper or a dollop of sour cream takes the flavor up a notch, while melting sharp cheddar or crumbled bacon brings comforting richness.
Side Dishes
This recipe pairs beautifully with grilled meats like steaks or chicken, as well as lighter options like fresh salads or grilled vegetables. The crispy texture and earthy flavor of the potatoes provide a wonderful contrast that rounds out any meal effortlessly.
Creative Ways to Present
For a fun twist, cut the grilled potatoes in half and scoop out some of the flesh to create mini bowls. Stuff them with your favorite cheese blends, veggies, or even chili, then pop them back on the grill for a melty, savory finish. Alternatively, slice them into thick rounds and serve stacked as a rustic tower drizzled with olive oil and herbs.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (we won’t judge if you don’t), store them in an airtight container in the refrigerator for up to 3 days. The potatoes will keep their flavor well but may lose some crispiness, which can be revived during reheating.
Freezing
While freezing is possible, it’s best to freeze the potato flesh separately after scooping it out, as the skin can become soggy. Wrap portions of potato flesh tightly in foil or plastic wrap, and store in freezer-safe bags for up to 2 months. This way, you can reheat and stuff them later without losing too much texture.
Reheating
To bring your grilled baked potatoes back to life, I recommend reheating them in an oven or on the grill rather than the microwave. This approach helps restore the crispy skin. Wrap them in foil and heat at 350°F for about 15 minutes, or place them directly on the grill until warmed through and crisp again.
FAQs
Can I use other types of potatoes for this Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe?
Russet potatoes are ideal due to their starchy texture which becomes fluffy inside with a crispy skin, but you can experiment with Yukon Golds for a creamier texture — just be mindful they may not crisp up as much on the grill.
Do I need to wrap the potatoes in foil while grilling?
No foil is needed for this recipe; keeping the potatoes unwrapped lets the skin crisp up beautifully and absorb that subtle smoky flavor from the grill.
How do I know when the potatoes are fully cooked?
Use a fork or skewer to pierce the potatoes—the skin should feel crisp and the interior should be soft and tender without resistance. Usually about 40 minutes on medium heat will do the trick.
Can I use avocado oil instead of olive oil?
Absolutely! Avocado oil is a great alternative with a high smoke point and mild flavor, which also helps achieve that crispy skin you want.
What if I don’t have coarse sea salt?
If you don’t have coarse sea salt, kosher salt is a good substitute. Just be careful with the quantity as finer salts can be saltier in taste.
Final Thoughts
There’s something magical about simple ingredients coming together over an open grill, turning everyday potatoes into an irresistible treat. This Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe is so easy yet so rewarding, delivering crispy, flavorful potatoes every time. Next time you fire up the grill, give this recipe a go — I promise it’ll become one of your go-to favorites!
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Grilled Baked Potatoes with Olive Oil and Sea Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
This simple and delicious recipe teaches you how to make perfect baked potatoes on the grill, delivering a smoky flavor and crispy skin every time. Using russet potatoes wrapped in oil and coarse sea salt, these grilled baked potatoes are an ideal side dish for any barbecue or outdoor meal.
Ingredients
Ingredients
- 4 medium russet potatoes, evenly sized
- 4 tablespoons olive oil or avocado oil
- Coarse sea salt, enough to coat potatoes
Instructions
- Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel to ensure the skin gets crispy while grilling.
- Coat with Oil and Salt: Rub each potato generously with olive or avocado oil until the skin is fully coated. Sprinkle coarse sea salt all over each potato, ensuring even coverage for flavor and texture.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (204°C), making sure the grates are clean and oiled to prevent sticking.
- Grill the Potatoes: Place the potatoes directly on the grill grates. Cover the grill and cook for about 40 minutes, turning every 10-15 minutes to brown all sides evenly. The potatoes are done when a skewer or fork easily pierces through the thickest part.
- Serve: Remove the potatoes from the grill and let them cool slightly. Slice open and add your favorite toppings such as butter, sour cream, cheese, or chives for a perfect finish.
Notes
- Choose evenly sized russet potatoes to ensure uniform cooking.
- You can use either olive oil or avocado oil depending on your preference; both create a crispy skin.
- Make sure to turn the potatoes regularly to avoid burning and to cook them evenly.
- If you prefer softer skin, you can wrap the potatoes in foil before grilling, but the recipe as is yields crispier skins.
- Cooking times may vary based on the size of the potatoes and grill temperature; adjust accordingly.
