Grilled Parmesan Potatoes

By á-46334

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

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)

Details

Adapted from food.com

Preparation

Step 1

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.