Grilled Parmesan Potatoes

Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become
Photo by karen l.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 1

    lb small red potato

  • 1

    ⁄4 cup green onion, chopped

  • 2

    teaspoons vegetable oil

  • 1

    tablespoon parmesan cheese, grated (I add alot more, so to taste)

  • 1

    teaspoon dried oregano

  • 1

    ⁄2 teaspoon garlic salt (I add about 1 teaspoon, to taste)

  • 1

    ⁄4 teaspoon pepper (I add about 1/2 teaspoon, so to taste)

Directions

Directions Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 inches x 12 in.) that has been sprayed with pam or use non-stick foil. Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly. Grill, uncovered, over medium-hot heat for 20-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

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