Ingredients:

  • 6 medium Russet potatoes, approx. 7-8 oz each
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Scrub the potatoes thoroughly under cold water and pat them completely dry.
  2. Prick each potato 4-5 times with a fork to allow steam to escape.
  3. Using a pastry brush, apply a thin, even layer of olive oil to the skin.
  4. Sprinkle with kosher salt and black pepper, rubbing it into the oil for a cohesive crust.
  5. Preheat the grill to medium-high (approximately 400°F / 200°C).
  6. Wrap each potato loosely in a single layer of aluminum foil.
  7. Place potatoes on the grill grate in the indirect heat zone (burners off or coals pushed to the side) and roast with the lid closed for 45-50 minutes.
  8. Remove the foil from each potato and move them directly over the heat source.
  9. Grill for 5-10 minutes, rotating occasionally, until the skin is wrinkled and mahogany-colored.
  10. Remove from grill and let rest for 5 minutes before slicing.