How To Bake Potatoes Fast (Both Oven & Grilling Methods)

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Here are two different ways you can cut the time needed for baking potatoes in the oven and then I added a few methods and tips for grilling them.

First, here are the instructions for oven-baked…

Scrub and clean potatoes as you normally do, then:

• Parboil them first by boiling in water for about 5 – 7 minutes. Drain, then dry with a clean tea towel.
• Bake in the oven as usual, you’ll find the cooking time cut in half (approximately).

You could also cut them in half, rub butter or fat over the cut side and bake as usual. Because they are half in size, they’ll cook a lot faster.

If you like onions, before baking (but after parboiling if using that method) try slicing the potato in half but not all the way through to prevent the potato from separating (you could also cut it in thirds). Place slices of white onion in the cut, a dab of butter, then wrap the potato in foil and bake (cut side up). Delicious!

Here’s a simple recipe you can try:

• Coat potatoes with oil (olive or canola), sprinkle generously with Kosher salt and lightly with pepper (optional).
• Place directly on middle rack* in preheated oven (350 degrees) until done–about 60 minutes for 4 potatoes.
• Use a fork to test for doneness, they will be soft inside when speared.

*Make sure to have a cookie sheet or pan on the rack underneath to catch oil drippings.

You can also cook them on the grill, they turn out delicious! Here are three different methods you can try.

Getting Started:

• Preheat grill on high.
• When ready to place potatoes on grill, turn off heat under the section you will be cooking them on. The indirect heat from the rest of the grill will be enough to cook them.
• Wash and scrub potatoes well under cold water, leave skin on but cut off any bruises and eyes. Pat dry then use a knife or fork to prick a few holes into each.

Foil Wrapped Method (on the grill):

• Wrap each prepared potato in two layers of aluminum foil and add a small pat of butter or a drizzle of oil. Sprinkle with salt and pepper if desired.
• Once foil-wrapped, place each directly on preheated grill, close lid and cook. Turn after 30 minutes or so then continue to cook until they’re done.
• Tip: Remove foil during the last 10 minutes to give them a crispier skin.

Crunchy Skin Method (on the grill):

• Rub olive oil or vegetable oil (butter works too) all over and sprinkle with Kosher or sea salt.
• Place them directly on grill that has been preheated (with heat turned off as above) and close lid.
• Turn them over halfway through cooking (usually about half an hour).

Ember Roasted Method (directly on hot coals):

• Rub each with oil.
• Place directly on hot coals, turn over after 25 minutes or so.
• Cook until tender and the skin is charred all over (about 45 minutes depending on size).
• Remove from heat, cut them open and serve (skin will be burnt so just eat the inside).
• Tip: You can also wrap with foil first (2 layers) then place directly on coals if you want to enjoy the skin.

Sliced & Foil Wrapped (BBQ):
*First published May 14, 2008 and moved here for better organization

Ingredients:

4 potatoes (large)
1/4 cup butter (melted)
1/2 tsp garlic powder (or garlic salt)
1/2 tsp Worcestershire sauce
1/4 tsp celery salt
Salt & Pepper (to taste)

Directions:

• Peel and slice potatoes.
• Mix the melted butter with the seasonings & Worcestershire sauce then pour over the slices.
• Wrap in double thickness of foil (packet-style).
• Cook on grill for 30 minutes or until brown.

You can also make baked potatoes with this recipe, simply cut 5 or 6 slices into the potato (but not slicing completely so they stay whole). Place each on a square of foil, drizzle the melted butter with seasonings over each (trying to get some in between the slices) then wrap in foil tightly. Cook until they are fork tender.

Tips

• How long does it take to grill them? Depending on the size, it usually takes between 45 minutes to an hour to fully cook (small potatoes take about 25 minutes). You can cut down the cooking time by slicing them in half before grilling.
• Need a quicker cooking time? Before placing them on the grill, try parboiling them as mentioned at the top of the page for oven-baked, boil them in water for about 5 – 7 minutes. Drain, then dry with a clean tea towel. Proceed as directed in the methods above.
• Help! They aren’t cooking well with indirect heat! Try positioning them in the center of the grill so that they receive heat from all sides. If that doesn’t work, turn heat on low for the section you are cooking the potatoes on. Turn them more frequently if you turn the heat on so that the skins don’t burn.
• How to tell when they are fully baked? Insert a knife or fork into the thickest part of the potato, it should be soft. Or you can squeeze the sides and if they’re soft and squeezable, they are done.
• What’s the best kind of potato for baking? Try russet potatoes, they’re great for baking as the results are light & fluffy.
• Want more flavor? If baking them in foil, try adding a bit of sliced onion or fresh herbs before wrapping the foil closed. Or instead of salt & pepper, try sprinkling with garlic salt or lemon pepper before cooking. Delicious twists!
• Topping ideas: Try a pat of butter, flavored butters, a dollop of sour cream, grated cheddar cheese, diced green onions or chives.