On a medium-hot gas grill, potatoes bake 45–75 minutes, depending on size, until centers reach 205–210°F.
Craving tender, fluffy spuds without turning on the oven? A gas grill delivers that steamy center and crisp jacket with almost no cleanup. The catch is timing: heat, size, and wrapping change the clock. This guide gives you clear times, temps, and simple cues so every potato lands soft inside and nicely dry outside.
Grill Temperature And Target Doneness
Whole russets love steady, moderate heat. Aim for an indirect zone near 375–425°F. The sweet spot for that cotton-soft interior is an internal 205–210°F. Below 200°F, the center stays a bit waxy. Past 212°F, the skin can toughen while moisture squeezes out.
| Potato Size | Grill Setting (°F) | Time To Doneness |
|---|---|---|
| Small (5–7 oz) | 375–400 (indirect) | 45–55 min unwrapped; 40–50 min in foil |
| Medium (8–10 oz) | 400 (indirect) | 55–65 min unwrapped; 50–60 min in foil |
| Large (11–13 oz) | 400–425 (indirect) | 65–75 min unwrapped; 60–70 min in foil |
Prep Steps That Set You Up
Pick The Right Potato
Choose starchy russets for a classic steakhouse texture. They steam up fluffy and take seasoning well. Waxy types like reds or small golds roast nicely, but the center won’t get as cloud-light.
Wash, Dry, And Vent
Scrub under cold water, then dry fully. Pierce each potato 6–8 times with a fork so steam can escape in a controlled way. This keeps the skin intact and helps the center cook evenly.
Oil, Season, And Decide On Foil
Rub with a thin coat of neutral oil and a shower of kosher salt. Leave unwrapped for a dry, crackly jacket. Use foil for a softer skin and a tiny time savings. If you wrap, plan to hold hot or chill quickly; room-temp holding in foil isn’t safe for long.
Baking Potatoes On Gas Grill: Time Chart
This is the quick way to set your clock. Use the chart above to pick a range, then confirm by feel and temperature. The best cue is a skewer: it should slide in like butter from end to end. A fast-read thermometer should show about 205–210°F in the center of the largest potato.
Set Up The Heat Right
Build An Indirect Zone
Preheat all burners on high for 10–15 minutes, lid closed, to heat the grates. Then switch off one side to create indirect heat. Target 400°F on the lid thermometer. Place potatoes over the inactive burners; keep the lid closed as much as you can.
Mind The Rack And Spacing
Use the main grate or a raised rack. Space potatoes so air flows all around them. Crowding slows cooking and leads to damp spots.
Flip Once For Even Skin
Turn potatoes halfway through. That single flip evens out browning and helps the bottoms avoid hot-spot blistering.
Foil Or No Foil On The Grill
Unwrapped gives you the classic dry, crackly crust with deep roasted flavor. Foil traps steam, giving a softer shell and shaving a few minutes. The trade-off is texture and safety after cooking. Foil creates a low-oxygen pocket; if the potato cools slowly at room temp, that can allow risky bacteria to grow. Keep wrapped potatoes hot above 140°F or chill promptly after service.
Food Safety And Holding
Keep hot foods out of the “danger zone” for long periods. The USDA places the range between 40°F and 140°F, where bacteria can multiply fast. If you plan to wrap and hold, park potatoes in a 200°F oven or an insulated warmer. If you need to store leftovers, unwrap, slice open, and chill quickly in a shallow container.
For botulism awareness tied to foil-wrapped spuds, see the CDC botulism page. For holding temperature guidance, the USDA danger zone explainer shows why hot holding matters.
Step-By-Step: From Grill To Plate
- Preheat the grill to 400°F with an indirect zone.
- Scrub, dry, and pierce potatoes 6–8 times.
- Rub with oil and salt. Add pepper or garlic powder if you like.
- Set potatoes on the indirect side. Close the lid.
- Cook 45–75 minutes based on size. Flip once halfway.
- Start checking at the low end of the range. Probe the thickest one.
- Look for 205–210°F in the center or a skewer sliding in with no grip.
- For crisper skin, move over direct heat for 2–3 minutes at the end.
- Rest 5 minutes. Split, fluff with a fork, and finish with butter or a drizzle of olive oil.
Why Internal Temperature Matters
Starch transforms as it climbs past 200°F. Pectin loosens, water moves, and the interior turns light and steamy. That’s why a thermometer ends guesswork. No need to poke every potato; measure the largest one and the rest will be close.
| Center Temp (°F) | Texture Inside | What To Do |
|---|---|---|
| 190–199 | Still firm, slightly waxy | Keep baking 5–10 minutes; recheck |
| 200–204 | Mostly tender | Good for stuffed skins; a touch more time for fluffy |
| 205–210 | Light, fluffy, steamy | Perfect for the classic steakhouse bite |
Common Timing Problems And Easy Fixes
Skin Too Tough
Heat was too high or the finish ran long over direct flame. Keep most of the cook in the indirect zone, and finish over direct heat for only 2–3 minutes.
Centers Still Dense After An Hour
Lid temp likely sat under 375°F or you used very large spuds. Nudge the burners to hold near 400°F and give it another 10–15 minutes. Always test the largest potato first.
Soggy Skin
Foil traps steam. Unwrap near the end and give the skins a short dry-out over direct heat. Also space potatoes so air can circulate.
Scorched Bottoms
You cooked over active burners. Move to the cool side and use a rack or a small sheet pan to buffer hot spots.
Seasoning Ideas That Love The Grill
Salt and butter never fail. Want more? Brush the skins with garlic oil in the last 10 minutes. Sprinkle smoked paprika or chili powder for a gentle kick. Finish with a spoon of sour cream, chopped chives, shredded cheddar, or a crumble of crispy bacon. For a dairy-free route, try olive oil, chopped herbs, and a squeeze of lemon.
Make-Ahead And Reheat
Bake earlier in the day, then chill split potatoes quickly in a shallow tray. Reheat cut-side down on the indirect side at 375–400°F for 15–20 minutes. Flip to the direct side for 2–3 minutes to re-crisp the skin. Always move chilled potatoes through the danger zone fast by reheating without long room-temp holds.
Time Ranges For Special Situations
Convection-Style Gas Grills
Some grills move air fast and cook a bit quicker. If your lid thermometer returns to 400°F quickly after opening, shave 5 minutes from the low end of each range and check early.
High Altitude
Water boils at a lower temperature, which slows the tender phase. Plan on 5–10 extra minutes and check doneness with a skewer and thermometer.
Stuffed Or Double-Cooked Potatoes
If you scoop and refill with cheese or meat, the second bake goes faster since the potatoes are already tender. Hold 375–400°F indirect and watch for bubbling edges, about 15–25 minutes.
Quick Math For Mixed Sizes
Cooking a mix of sizes on one grate? Sort by weight. Put the largest on first, then add mediums 10 minutes later, and smalls 15 minutes after that. Everything should land together near the 60–70 minute mark at 400°F.
Final Tips And Timing Recap
- Target 400°F indirect. Keep the lid closed.
- Use a skewer and a quick-read thermometer. The mark is 205–210°F.
- Plan 45–75 minutes based on size and wrapping.
- Finish over direct heat for a brief skin crisp.
- Hold hot above 140°F or chill quickly if wrapped.
With steady heat, a simple oil-and-salt rub, and one good temperature check, the grill turns plain russets into a side that fits any plate. Set your timer, close the lid, and let the fire carry the load.