Summertime grilling adds a slew of options to your suppertime menu. In Idaho we think potatoes are always best when baked on the BBQ. Coat with olive oil, sea salt and black pepper, pierce with a fork and place the tater directly onto the grate (remember – no foil!). Depending on how hot the grill is, you’ll want to check the spuds regularly and turn as needed to prevent charring. If you’re favoring smaller-sized potatoes, skewer them with your favorite marinated protein or simply slice ‘em and grill ‘em. Below are some of our favorite ways to prepare spuds during the sizzling summer months.

And make sure to check out Dr Potato's post "5 Biggest Mistakes that Home Cooks Make When Grilling Potatoes".