I’ve grilled potatoes many times.  You’ll love the crunchy, lightly browned texture.  But I was greatly surprised when I tried smoking them.  The additional flavor that the smoke adds to the potatoes is wonderful. All you need to do is to wash some russet potatoes, rub with some olive oil, sprinkle them with some coarse salt and coarsely ground pepper, prick them skins into a bunch of places (10 or so) with a toothpick, and put on the grill over indirect heat (not directly above the flame).

If you are cooking on a gas grill, put a handful of wood chips to a piece of aluminum foil, fold over, and seal.  Tear a few small holes in the foil to allow the smoke to escape as the chips smolder.  Put on the grates, over the flame of the grill, and close the lid. If you are cooking on a charcoal grill or in a smoker, soak the woods chips for 30 minutes in water and then add to the coals or in the bottom of the smoker. Let the smoke do its magic! In 45 minutes check to see if they are done, unless you are cooking in a smoker and then it will take longer.    Remove from the grill and get ready to be amazed! Hope you enjoy this delicious way to grill potatoes. For more secrets of grilling vegetables, check out my new Kindle book, Grilled Vegetable Magic.