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American barbecue · Side
Grill-Baked Russet Potatoes
A russet potato halved, salted and rubbed, baked slowly on the cool side of the grill to a chosen doneness, then buttered and seared for golden cut faces and crackling skin. The inside is fluffy, the outside dry and crisp.
- YieldServes 2 (one potato, halved)
- Hands-on30 min
- Total2 h 5 min
- Difficulty
Ingredients
- 1russet potato, 340 to 450 g (3/4 to 1 lb), scrubbed and halved lengthwise
- 2 tspkosher salt
- 2 tspMemphis-style dry rub, prepared beforehand
- 56 gbutter, melted (4 tbsp / 1/2 stick)
To serve
- 60 gsour creamoptional
- 40 gcheese, gratedoptional
- 1 tbspchives, snippedoptional
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