Why You Should Never Skimp On The Foil When Grilling Potatoes

When the days grow long, everything gets tossed onto the grill. From bacon to summer fruits, there is almost no end to what you can barbecue. Potatoes can be the ideal starch to accompany your steaks and other hearty proteins, and they are the perfect ingredient to make your grill nonstick. However, you might be making a crucial mistake when cooking them outdoors.

Silvio Correa, a catering director and personal chef based in Redondo Beach, California, clued us into the best way to get perfectly tender potatoes hot off the BBQ. The secret, he explains, is tin foil. Wrapping the spuds in foil creates an oven effect that allows them to steam while over the heat. He says, "This helps keep them moist and tender while also locking in all those delicious flavors."

Encasing the potatoes in tin foil has a dual purpose. Correa recommends using foil with 'taters not only because it helps them achieve a moist, fluffy texture but also because "It ensures that the added seasoning — whether it's garlic, herbs, or a little olive oil—really penetrates the potato, providing a rich, flavorful bite every time."

Before you start wrapping your spuds, you need to season them. Potatoes are particularly bland on their own. They need the assistance of butter, salt, and various other flavors to lift them up to their potential.

After getting seasoned the way you like them, grab a sheet of tin foil big enough to encompass the entire potato. As you bundle it, Correa advises, "Wrap tightly, making sure there are no spaces where steam can escape." Ensuring the steam gets trapped inside the tin foil guarantees the oven effect will be in full swing when it hits the grill.

When you have lots of protein cooking at high heat and don't have room to make a two-zone fire on the grill, you will need to use more tin foil on your taters. Correa says, "If you are grilling directly over high heat, double wrap the potato to protect it from burning." Guarding your tubers from an unwelcome char is just as important as making them tender and flavorful.

However, some folks prefer extra crispy smashed potatoes rather than a pseudo-baked version. Not to worry, Correa says. The tin foil also helps with this, but you need to adjust the technique accordingly.

When you want an extra crispy smashed potato fresh off the grill, the process starts differently, and our expert chef knows just how to get it done. He says, "For crispy potatoes, I like to start by boiling them first. This gives the interior an advantage when cooking."

Once boiled, they should be soft enough to knead with seasoning until smashed. Then, wrap them in tin foil and toss them on the grill. After they spend some time barbecuing, ditch the protective foil. Correa said, "Grill until tender inside, then open the foil and place them directly on the grill for a few minutes to get that golden, crispy finish."

If you are craving light and fluffy mashed potatoes, tin foil is the solution once again. All you have to do is cook them just as you would a baked potato, just a little longer. Correa explains, "The steam will do the work, and when they're done, they'll be soft and ready to be mashed with butter or your favorite toppings."