Ingredients:

  • 4 medium russet potatoes (6-8 oz / 170-225 g each), scrubbed and dried
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 4 tablespoons unsalted butter (60 g), softened
  • 1 tablespoon fresh parsley, finely chopped (15 ml)
  • 1 teaspoon fresh rosemary, finely chopped (5 ml)
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions:

  1. Scrub potatoes thoroughly and dry. Prick each potato several times with a fork for steam to escape.
  2. Rub each potato with olive oil, then season with salt and pepper. Wrap each potato tightly in aluminum foil and let rest for 10 minutes to absorb seasoning.
  3. Heat grill to medium-high heat (about 400°F / 200°C). Set up for indirect grilling if possible (coals or burners on one side only).
  4. Place foil-wrapped potatoes over indirect heat. Cover grill and cook for 45-60 minutes, turning every 15 minutes for even cooking. Check doneness by inserting a skewer or fork; it should slide in easily.
  5. While potatoes grill, combine softened butter, parsley, rosemary, minced garlic, salt, and pepper in a bowl. Mix well.
  6. Carefully remove potatoes from grill and unwrap, watching for steam. Slice open lengthwise, fluff the insides with a fork, and dollop generously with herb butter. Serve immediately.