Need help with roasted potatoes on BGE

[Twisted Martini]

OK Brethren, I need your help. I love me some roasted potatoes and have been trying to figure out how to do them on the BGE. I haven't however, to figure out a good repeatable process for cooking them.

I usually cut the taters in half lengthwise, and then again in thirds, and dice them. Toss them in some oil, either olive or canola and apply salt or rub, and put them in either a throwaway aluminum pan or my new lodge dutch oven.

I have tried doing them indirect, tossing them every few minutes to keep them from burning on the bottom. This way they end up all mushed. This last weekend i tried direct, just stirring them once and leaving alone until they were done. There was a nice thick layer of too-crunch/burned ones at the bottom, with good ones in the middle. Temp was about 350/400400 at the dome.

You see all these diner/food shows and they have perfect roasted/grilled potatoes, and that is what I am striving for. what am I missing?

[Pyle's BBQ]

Have you tried to par-cooking them before you put them on the BGE? That way they are in the Egg only long enough to brown them.

[tbutts]

I do a few varieties of potatoes on the grill but my favorite is as simple as it gets. Slice the potatoes in half long ways, put some knife slits in the cut side, put a big dollup of butter on the side with the slit and season with lemon pepper. I also do the same thing with butter, garlic and parmesion as well. I agree with pyle as well, I do some steak fries on the grill direct with this method.

[posey's_pork_pit]

I cook bakers on the grill the same way I cook them in the oven. Crunchy skin ~ fluffy inside.

Coat the potato with olive oil or whatever oil you prefer.
Sprinkle with fine sea salt all over, don't be shy with the salt.
Bring grill up to 400° - 450° and put the taters on for 1 hour, give or take.

Enjoy!

[bbqbull]

We wash, prick our potatoes with a fork on both sides. Direct heat on the egg or oven at 450 degrees for an hour.
Rest for a few minutes, mash and add butter and sour cream. Awesome.

[Ribslayer Explosives]

I never do taters in my egg, but if I did using your scenario, I would par cook them and lower temps.
I like to smoke twice-backed on my bullit.

[dr13900]

I know this isn't baked potatoes, but try this. Take new potatoes and cut in half or quarters depending on size, add a chopped onion, old bay and a bottle of blue cheese dressing. Bake covered on the egg for 1 hour at 350. Un cover for the last 15 minutes.

[bigabyte]

The best results I have without having to parboil first is slicing them like steak fries. Yours might just be a bit thick. Of course, with more time indirect before finishing up direct, they would probably soften up, but I haven't done a lot of that. The hasselback potatoes idea is also a good one.

[Old Dave]

Cut them thin and brush on some peanut oil and sea salt and set them up in an indirect setup in your Egg.



Here is mine ready to be dropped into my Egg which I have at about 350 degrees.



I can make a meal out of these slabs!

Dave

[Midnight Smoke]

Originally Posted by Twisted Martini

This last weekend i tried direct, just stirring them once and leaving alone until they were done. There was a nice thick layer of too-crunch/burned ones at the bottom, with good ones in the middle. Temp was about 350/400400 at the dome.

I have not done this but I think you were close, maybe try stirring/mixing them up a few times instead of just once. Cooking at 400400º was blazing though...

[Phubar]

Don't have an answer but I do taters on the UDS all the time.
Olive oil,season and smoke them on high temp...

[vafish]

Originally Posted by Phubar

Don't have an answer but I do taters on the UDS all the time.
Olive oil,season and smoke them on high temp...

How do the potatoes work on the uds at 250?

I was planning on doing a pork butt this weekend and figured I would bake some potatoes at the same time. Just not sure when to throw them on.

[Phubar]

If your cooking @ 250 it's gonna take a while...it also depends what kind of potatoes you have.
Just throw the taters on there Phirst is what I do.

[thirdeye]

Try using a cast iron skillet, you will have a lot more control in not only how they cook, but you can add seasonings or a little oil as needed, and you can move them to various areas on the grate if they are cooking too fast (or too slow). You can cook whole baby potatoes, quarters, cubes, slices or diced.





The best tip for baking potatoes is to purchase some potato nails. They are aluminum and conduct heat inside the tater, so they cook faster and more even.





I can't mention bakers without bringing up twice baked, I like those too.

[Roo-B-Q'N]

I think thirdeye has the answer to your roasted spuds. Use a cast iron skillet for the low sides. You need to get heat to them and using high sides (IMHO) can keep moisture in thus preventing browning.