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I like to chop the potatoes up and make small-ish foil parcels with garlic, oil, herbs, chopped onion, whatever and put the parcels right at the edge of the coals. Also works well in the outskirts of open fires. It takes a bit of trial and error to get a hang of the correct distancing and cooking times, but when you nail it you get beautiful little parcels of almost confit potatoes with crispy bits bursting with whatever flavours you put in. Quite the treat to open and eat! Also goes well with Indian flavours...
owl
So, how do you cook potatoes on the barbecue? I've always found it to be very hit and miss, and even when it's successful it's not that good. Going for the traditional foil-wrapped "baked" potato ends up with something that's more steamed than baked and risks a charred side if you get too close to the heat. I tried it with some ribs (which were excellent) yesterday and the results were "whelming" at best.