Grilled Potato Logs

This one’s a backyard favorite — crispy-on-the-outside, fluffy-on-the-inside Potato Logs cooked right on the Weber Kettle. Perfect as a side for ribs, burgers, or just a snack while you’re tending the pit.

Ingredients

• 4–6 Russet potatoes

• Olive oil

• Kosher salt

• Ranch & Rifle’s A.P. Seasoning

• Aluminum foil

Instructions

1. Set up your grill:
   Prepare your Weber Kettle for two-zone cooking — one side with hot coals for direct heat and the other side for indirect heat.

2. Prep the potatoes:
   Wash your potatoes well, then pierce them a few times with a fork. Rub each one with a light coat of oil and a generous sprinkle of salt.

3. Wrap and smoke:
   Wrap each potato individually in aluminum foil and place them on the indirect side of the grill. Close the lid and let them cook for about 30 minutes, just until they start to soften.

4. Slice into logs:
   Carefully remove the potatoes from the foil and let them cool for a few minutes. Slice each one lengthwise into 8 spears or “logs.”

5. Season and roast:
   Toss the potato logs with a bit more oil and a generous shake of Ranch & Rifle’s A.P. Seasoning. Place them in an aluminum pan and return them to the grill on the indirect side until they’re tender and starting to crisp up.

6. Finish over the coals:
   Move the logs directly over the hot coals for a 1–2 minute sear per side, just long enough to get that perfect golden crust.

7. Serve hot:
   Remove, let cool slightly, and dig in! Serve alongside your favorite smoked meats or just with a side of dipping sauce — ranch, aioli, or even BBQ sauce all work great.

These Potato Logs are smoky, crispy, and ridiculously good — a simple reminder that some of the best dishes come from the simplest ingredients.