Any potato can be baked on the grill. Some of the potato varieties commonly used in North American cooking include russet potatoes, white potatoes, red potatoes, and Yukon gold potatoes.

One of the more popular potatoes, russets, are a high starch potato and are good for either baking, frying, mashing, grilling, roasting, boiling.http://www.produceoasis.com/Items_folder/Vegetables/Russet.html They are perfect for making potato pancakes, French fries, and mashed potatoes, almost all of which can be made on the grill. Baked whole russet potatoes are excellent on the grill.http://www.finecooking.com/articles/best-potatoes-to-mash-bake-or-boil.aspx Russet potatoes are available all year round, and have a 45% daily value of vitamin C.http://www.produceoasis.com/Items_folder/Vegetables/Russet.html

White potatoes are a medium starch potato that can be baked, fried, boiled, grilled and roasted. They may have a round, small shape, or be an oblong shape and have a smooth skin.http://www.finecooking.com/articles/best-potatoes-to-mash-bake-or-boil.aspx http://www.produceoasis.com/Items_folder/Vegetables/WPotato.html They are perfect for gratins, roasting in the oven or on the grill, potato salad, and mashed potatoes. Sometimes it is helpful to boil them just until they are tender, and then cut in half or leave whole. Roast them on a hot grill until tender.http://www.finecooking.com/articles/best-potatoes-to-mash-bake-or-boil.aspx White potatoes have a thin skin and can be grilled on the barbecue with the skin on.http://www.produceoasis.com/Items_folder/Vegetables/WPotato.html

Red potatoes are usually available all year round, and have medium to low starch and are best when baked, grilled, roasted fried.http://www.produceoasis.com/Items_folder/Vegetables/RedPot.html Red potatoes are good when steamed and used in potato salads. The smooth, thin skin can be left on when cooking, especially when baking on the grill. The larger the potato, the more higher the starch content.http://www.finecooking.com/articles/best-potatoes-to-mash-bake-or-boil.aspx

Equipment and Ingredients

• Frying pan
• Aluminum foil
• Mixing bowl
• 1/4 cup celery, coarsely or finely chopped
• 3/4 cup unsalted butter
• 1/4 teaspoon garlic, finely chopped
• 1 teaspoon fresh or dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 6 medium baking potatoeshttp://www.cooks.com/rec/doc/0,1750,158185-241193,00.html
• 1 large onion, cut into either slices, or finely or coarsely chop
• Mushrooms, a handful for each potatohttp://www.cdkitchen.com/recipes/recs/604/Baked-Potatoes-On-The-Grill100640.shtml
• Olive oil to taste
• 1/4 teaspoon red pepper flakes, or to tastehttp://www.finecooking.com/recipes/foiled_grilled_potatoes.aspx

Instructions

1. In a frying pan, saute butter and celery. Add garlic, oregano, salt, and black pepper. Cook until celery is soft. Place in a mixing bowl and set aside.
2. Prepare onion and mushrooms. Mushrooms can be left whole, on cut smaller, depending on the size.
3. Clean the potatoes to remove any dirt. Cut in half lengthwise and place 1 potato on its own piece of foil.
4. Place celery mixture on top of each half of the potatoes. Add onion, mushrooms and red pepper flakes. Drizzle each potato with olive oil.
5. Wrap, and place and bake on a hot grill for about an hour, or until tender.

Equipment and Ingredients

• Mixing bowl
• Saucepan
• Aluminum foil (optional)
• Olive oil for coating
• 24 small new potatoes, either left whole or cut in half, skin onhttp://www.williams-sonoma.com/recipe/grilled-new-potatoes-with-a-red-pepper-crust.html
• 2 tablespoons sweet paprika
• 1/2 teaspoon cayenne pepper or hot paprika, or to taste
• 3 large garlic cloves, finely choppedhttp://www.charbroil.com/Consumer/RecipeDetail.aspx?RecipeID=196
• 1 cup green onions, coarsely or finely chopped
• 1 tablespoon parsley, finely chopped
• 2 teaspoons dried basilhttp://www.cdkitchen.com/recipes/recs/803/Basil-Baked-Red-Potatoes81121.shtml
• 3 tablespoons Parmesan cheese, grated
• 1 1/2 teaspoons salt, or to taste
• Black pepper to taste

Instructions

1. Clean potatoes and remove any dirt. Partially boil the potatoes in a saucepan, just before fully cooked. Don’t overcook. Drain, place in a mixing bowl and set aside.
2. Prepare garlic and green onions. Add to potatoes.
3. Add olive oil, sweet paprika, cayenne pepper or hot paprika, parsley, basil, salt, and black pepper to the mixing bowl and coat the potatoes.
4. Place on a medium heat grill and bake the potatoes either directly on the grill, or on a piece of aluminum foil lining the grill. Cook for about 10 to 20 minutes or until tender.
5. When done, add the potatoes to a mixing bowl. Toss with Parmesan cheese while hot.

1. To speed up the cooking time on the grill, sometimes it is best to either boil in a saucepan or bake in the oven before baking on the grill.
2. Basically any baked potato recipe that can be done in the oven, can be done on the grill.
3. A barbecue can behave like an oven. Using the lid, the temperature can be regulated by either opening an air vent, turning down the temperature, or opening and closing the lid periodically.
4. When baking a whole potato on the grill, some holes should be poked into the potato, and then wrapped in aluminum foil, heavy duty aluminum foil is preferred so it does not burn.