Important Potato Info from online news source The Onion

[Jenise]

Linda, all those holes? Just one's enough--why more?

When I fire up the grill (whether charcoal or propane) I put some potatoes - oiled with EVOO and salted - at the back of the rack either when the charcoal is getting started or the gas is first lit to preheat the rack. Then as the meat goes on, I rotate the taters and allow to finish, creating a crispy skin and cooked insides.

Robert,

When you put the potatoes on the gas grill that you just fired up, do you put them right on the cooking grates over a burner that is on high? Or locate them elsewhere? Or use a lower flame setting to preheat the grill?

I like to take a properly baked potato, cut it in half, scoop the white part out onto the plate, top with a pat of butter and salt and eat like mashed potatoes. Then I put a pat of butter in each skin half, add salt and eat separately. I've been doing this since I was a little kid - a treat I learned from my mother.

When I fire up the grill (whether charcoal or propane) I put some potatoes - oiled with EVOO and salted - at the back of the rack either when the charcoal is getting started or the gas is first lit to preheat the rack. Then as the meat goes on, I rotate the taters and allow to finish, creating a crispy skin and cooked insides.

Robert,

When you put the potatoes on the gas grill that you just fired up, do you put them right on the cooking grates over a burner that is on high? Or locate them elsewhere? Or use a lower flame setting to preheat the grill?

Mike, all gas grills have (in my experience) hot spots. Usually these are in the back corners of the cooking area. I place the potatoes in that location and have found it to work well on my Holland gas grill. Now days though I rarely light the gas grill.

When I fire up the grill (whether charcoal or propane) I put some potatoes - oiled with EVOO and salted - at the back of the rack either when the charcoal is getting started or the gas is first lit to preheat the rack. Then as the meat goes on, I rotate the taters and allow to finish, creating a crispy skin and cooked insides.

Robert,

When you put the potatoes on the gas grill that you just fired up, do you put them right on the cooking grates over a burner that is on high? Or locate them elsewhere? Or use a lower flame setting to preheat the grill?

I put the spuds at the back of the grill, out of the direct flame but close.

Speaking of potatoes, http://www.nytimes.com/2009/06/01/opinion/01mon4.html

"Britain’s Supreme Court of Judicature has answered a question that has long puzzled late-night dorm-room snackers: What, exactly, is a Pringle? With citations ranging from Baroness Hale of Richmond to Oliver Wendell Holmes, Lord Justice Robin Jacob concluded that, legally, it is a potato chip."