Preheat the grill to medium-high heat, about 400°F.

Clean the potato thoroughly under running water, using a brush to remove any dirt from the skin. Pat the potato dry with a kitchen towel.

Lightly coat the potato with olive oil and prick the skin a few times with a fork to prevent the potato from bursting.

If you are using herbs or other seasonings, combine them with the kosher salt and mix well. Roll the potato in the salt mixture until it's evenly coated.

Wrap the salt-coated potato in aluminum foil, place it on the grill, and close the lid to maintain a consistent temperature. Grill the potato for about 45 to 60 minutes, depending on the size of your potato and the temperature of your grill. To check for doneness, insert a skewer or fork into the potato. It should slide in easily with little resistance.

Remove the potato from the grill and let it rest for a few minutes. Carefully unwrap the foil and crack open the salt crust. Brush away the excess salt from the skin.

Cut open the potato, fluff the inside with a fork, and add your favorite toppings, such as butter, sour cream, cheese, or chives.