Our Fourth of July picnic wasn’t what I expected. Instead of wanting hamburgers, the kids begged for steak – of all things. Since the cuts in the case did look pretty good, we picked one out – and then had to revamp the rest of my planned menu to match this fancier cut of meat. Steak, potato chips, and baked beans didn’t seem to fit, you know?
So, having seen a recipe for grilled potatoes on Pinterest, I decided we’d make up our own – and I’m so glad we did. My Big Helper declared these to be the “best potatoes ever.” My Little Man, who rarely eats white potatoes without complaint unless he’s peeling them, gobbled his right up. My husband didn’t say a word – just reached for more.
Me? They’re soft and tender, rich and cheesy, so what’s not to like? But there are two aspects of these potatoes that completely guarantee I’ll make them again: 1) they cook completely on the grill, so they don’t heat up my house by a single degree in this crazy heat, and 2) they cook inside a foil packet, so after cooking, you just throw it away. No dishes. Gotta love that. 🙂
Best Ever Cheesy Grilled Potatoes
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Amount Per Serving
Calories from Fat 350
% Daily Value *
Total Fat 40g
Saturated Fat 25g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 133g
Dietary Fiber 21g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3-4 medium white potatoes, washed and diced to 1/2 - 3/4" pieces
- 1 medium onion, minced
- 1/4 c. Parmesan cheese
- 3-4 T. butter
- cooking spray
- seasoning salt
- 1/4 c. Italian blend cheeses OR mozzarella cheese, shredded
- 1/4 c. cheddar cheese, shredded
- Layer double sheets of foil on the counter and spray with cooking spray. Foil will need to be about 18 - 24" long.
- Put diced potatoes on top and cover with onion, Parmesan, and seasonings. Dot with butter.
- Add a double layer of foil on top and fold edges down tightly to prevent any moisture from escaping.
- Carefully place packet on grill heated to 350 degrees.
- Cook for 15-20 minutes and then flip.
- Cook the other side for another 15-20 minutes.
- Carefully open one corner and check to be sure that the potatoes are cooked through.
- Remove packet from the grill.
- Open carefully to prevent steam burns.
- Pour potatoes into a serving dish and immediately add the other cheeses. Stir to combine and then cover to melt. Allow the dish to sit for 1-2 minutes.
- Serve and enjoy!
A Nest in the Rocks http://anestintherocks.com/
What are your favorite hot-weather meals?