How long does it take?

shtgunal3

Been wanting to do some spuds on the egg. How long does it take? I know @hapster and some of you other folks do them a lot . Thanks

Eggcelsior

Whole (like baked potatoes) or cut-up?

SmokeyPitt

Baked potato I go about 350 indirect for about an hour.  A little olive oil and koshser salt on the skin, on the egg with no foil.  You can tell they are done when they are a little squishy.  

Hotch

I just had two last night.

Brine them in your clean kitchen sink for about 4 hours. Remove, dry. cover with EVO and kosher salt. Egg at 375-400 for 1 hour, if direct turn every 15-20 min. if indirect turn on the half hour. Should be at 205-210 with thermo pen. Enjoy with your favorite extras.

 

 

shtgunal3

Eggcelsior said:

Whole (like baked potatoes) or cut-up?

I was thinking cut up but I may do some whole too.

Mross

If cut up and cooking direct at 350 to 400 they take no more than 20 mins. Think steak fries or wedges.

txav8r

I do them direct at 350-400 for about an hour and a half...but I butter them on the outside, kosher salt, and foil them.  Turn about 3 times and best baked I have ever had.  The foil keeps the steam inside and the drying heat down IMO, and makes for a moist and fluffy tater.

Eggcelsior

If cut up, I go 20-30 minutes. I do Fingerling potatoes a lot and usually cook them as long as the protein cooks on top of them(spatchcock chicken - 45 minutes - 1 hr). If shorter, I parboil for 5 minutes first.

Skiddymarker

txav8r said:

I do them direct at 350-400 for about an hour and a half...but I butter them on the outside, kosher salt, and foil them.  Turn about 3 times and best baked I have ever had.  The foil keeps the steam inside and the drying heat down IMO, and makes for a moist and fluffy tater.

Fool proof if you don't want that ultra crisp skin. Chrome plated potatoes are super reliable. The loss of moisture is, I think why twice bakers are popular, you can cook the bejesus out of the spuds and then add the moisture back when you add butter, sour cream, milk or cream or buttermilk, cheese and whatever spices you want. 

shtgunal3

Thanks for all the responses guys.

GK59

Screw the EVOO. I love them with some bacon grease rubbed over. Then season. I like them on the crisp sise.

GK59

That was to be side. I was spilling my beer.

tulocay

Did Hotch say brine potatoe's????? I have never heard of brining spuds. I'm all for brining, spuds is a new one to me. I love brining poultry, pork and fish.

cortguitarman

I love em with no foil. I use my thee thermopen to check them. I cook em to about 210 inside.