Smoky and Salty Grilled ‘Baked’ Potatoes
4 large baking potatoes
4 tablespoons Mesquite EVOO
4 teaspoons Roasted Onion Salt
Preheat grill to medium-high heat.
Place potatoes on squares of foil and pierce with a fork. Drizzle each potato with 1 tablespoon of mesquite-smoked infused EVOO and season with 1 teaspoon of salt. Rub the potatoes to coat.
Seal the potatoes in the foil and place on the grill (if your grill has an upper shelf, place the potatoes there or shift the charcoals away from the potatoes for indirect cooking). Cook the potatoes for 45-55 minutes, or until tender, flipping occasionally.
Remove the potatoes from the grill, using tongs, and set aside to cool slightly before opening up the foil.
Serve the potatoes topped with your favorite tater toppings and a drizzle of smoked infused olive oil