Ultimate Grilled Cheesy Garlic Potatoes (Print version)
Tender foil packet potatoes tossed with garlic butter, cheddar, and Parmesan, then grilled until melty and golden.
# Ingredients:
For the potatoes
01 -
6 medium baking potatoes, about 2 1/2 lb (1.1 kg), scrubbed and cut into 1-inch cubes
02 -
1 medium white onion, diced
03 -
3 tablespoons (42 g) unsalted butter, cut into small pieces
04 -
1 tablespoon olive oil
05 -
6 garlic cloves, minced
06 -
1 teaspoon chopped fresh parsley, plus more for serving
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
For the cheesy finish
09 -
1 cup (115 g) shredded cheddar cheese
10 -
1/2 cup (50 g) shredded Parmesan cheese
11 -
Optional garnish: sliced scallions or extra parsley
# Instructions:
01 -
Heat the grill to medium-high, about 400°F. Tear off 2 large sheets of heavy-duty foil, or use 4 sheets if doubling regular foil.
02 -
In a large bowl, toss the cubed potatoes, onion, butter, olive oil, garlic, parsley, salt, and pepper until the potatoes are evenly coated.
03 -
Divide the potato mixture between the foil sheets. Fold the foil over the potatoes and crimp the edges tightly, leaving a little space inside for steam.
04 -
Place the packets on the grill and cook for 25-30 minutes, shaking or turning once or twice, until the potatoes are fork-tender.
05 -
Carefully open the packets away from your face. Sprinkle cheddar and Parmesan over the hot potatoes, then loosely close the packets again.
06 -
Grill for 4-5 minutes more, until the cheese is melted and bubbling. Transfer to a serving dish, garnish with parsley or scallions, and serve hot.
# Good to know:
01 -
Use heavy-duty foil or double regular foil to prevent tearing on the grill.
02 -
Best served hot while the cheese is melted.
03 -
Leftovers keep refrigerated for up to 3 days.