Whole jacket potato

Form

Whole vegetable

Typical weight

200–350 g

Typical thickness

60–90 mm

Cut

Not a cut of anything

The difference from halved new potatoes is not size, it is arrangement. A halved new potato is a small piece with a flat face over direct heat and it is a grilling food. A jacket potato is sixty to ninety millimetres through, and getting its centre to the point where the starch has gone floury takes an hour or more of steady indirect heat — the lid-down half of the barbecue, alongside the beetroot and the garlic. Foil is the usual choice and has a cost worth stating: it traps steam and gives a soft skin, where an unwrapped potato on the indirect side gets a dry crisp one. That is a preference rather than a rule. Pierce it before it goes on. The cue is a skewer meeting no resistance at the centre; BBQHQ publishes no duration.

Burnt outside, underdone inside

Dense whole vegetables never getting tender — 2 distinguishable causes.

Still raw in the middle

Dense whole vegetables never getting tender — 2 distinguishable causes.

Also relevant to whole jacket potato

• Vegetables charred outside and hard in the middle

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to whole jacket potato, and BBQHQ does not invent a distinction they do not make.

• No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.

What we know we’re missing records what was searched for each of these, and what would settle it.