A potato that was grilled in indirect heat.
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Cook Time: 1 hour to 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Rating: 7/10
Method: Similar to the direct-heat method above, the indirect-heat grilling method starts with wrapping the potatoes in foil. Instead of cooking directly over the heat source, place potatoes over the unlit side of the grill. Cover and cook until tender, rotating every 15 minutes, about 1 hour to 1 hour, 20 minutes total.
Results: The grill essentially turns into an outdoor oven when you’re cooking potatoes over indirect heat. That means it has very similar results to our oven method, though you’ll need to rotate the potatoes every 15 minutes to avoid burning. The interior flesh becomes light and fluffy but the skin gets dried out, not crispy.
Pros: Relatively easy method. Potatoes have a nice fluffy interior.
Cons: More hands-on time than other methods and the skin does not get crispy.
Air fryer
A potato that was cooked in an air-fryer.
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Cook Time: 45 minutes
Total Time: 1 hour
Rating: 8/10
Method: This tabletop appliance gets a lot of attention, and for good reason. That’s because it’s essentially a mini convection oven that won’t heat up your kitchen. For our method, we placed the prepared potatoes in the air fryer basket and cooked at 400°F for 45 minutes until the skin was crispy and the interior was tender. Cool for 5 minutes then slice and serve.
Results: The air fryer works like a convection oven, creating even cooking and a relatively fast cook time. The interior of the potatoes were fluffy and the skin was very crispy, like a chip. There was, however, a thicker layer of skin compared to other methods.
