Easy and cheesy, these Grilled Cheesy Garlic Potatoes are cooked in foil until tender and flavorful. They’re the perfect BBQ side dish, and clean-up is a breeze!
By now, you have probably realized that we grill a lot, and there are few reasons for that. First of all, it tastes great! Also, grilling tends to be fast, and even though we love our food, spending hours in the kitchen after a day of work is a little much to ask for during the week. Additionally, it helps keep the cooking heat outside, and thus not diametrically opposed to the air conditioning. Not to mention it cuts down on the dishes, which is just the icing on the cake.
These Grilled Cheesy Garlic Potatoes, with all their flavorful, gooey goodness, are just one more reason to love grilling all the things.
The Thrill of the Grill
I’ve found that grilling does a great job for main courses: steak, burgers, chicken, etc, but that it doesn’t seem to lend itself too much to side dishes. Oh sure, you can grill corn or asparagus (btw, if you haven’t tried grilling asparagus, you’re missing out – fast and tasty, we eat it at least once a week), but I haven’t seen anything much more complicated than that unless you’re cooking ingredients for another dish like the salsa verde. However, Liz’s sister passed along this tasty recipe for Grilled Cheesy Garlic Potatoes that we really like. She discovered it when she had to deal with a kitchen renovation that eliminated most of the standard cooking options. So now you can grill up a full meal, and at the end, clean up by crumpling the aluminum foil and recycling it.
This is a fairly quick recipe to throw together. The most time intensive part is cutting the potatoes down to cubes about ¾” to a side. No, you don’t need to break out the calipers. But the more consistent you are, the more evenly your potatoes will cook. Cutting them into bite size pieces not only makes them more convenient to eat, but it also allows them to cook faster. The whole surface area to mass ratio trick. Sorry, my inner nerd is leaking through. But suffice to say, a potato cut into pieces will cook much faster than a whole potato.
Then it’s a matter of tossing the potato with the seasoning and wrapping it in aluminum foil before placing it on the grill. It’s mostly hands off from here, although at one point you’ll have to flip the package. Start with a large piece of foil, it’s a lot easier to make that work than trying to squeeze it all into a small piece of foil. But the most important part is five minutes before the end when you add the cheese. Oh yes, the luscious, delicious cheese. The rich, melty, cheddar and the sharp, salty tang of the parmesan reggiano combine with the hearty potatoes to make a great side to most any grilled meat. Feel free to add your favorite cheese. Or just more. Yes… more cheeeeese… And I suppose you can dress it up with a little greenery like parsley or chives. If you like being fancy and stuff.
So there you have it: Grilled Cheesy Garlic Potatoes, an easy, hearty side dish that you can serve alongside all your favorite grilled food. Or favorite non-grilled food. Or just on its own. It’s pretty tasty.
- 6 medium baking potatoes, cubed into bite sized pieces
- 1 large white onion, sliced
- 3 tablespoons butter, sliced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- salt and pepper to taste
- Nature's Seasoning (or other seasoning blend), to taste
- 1 cup shredded Cheddar cheese
- ½ cup shredded Parmesan
- Pre-heat the grill on high.
- Cut the potatoes into a ¾" dice.
- Toss the potatoes with everything besides the cheese or parsley. Spray a large piece of aluminum foil with cooking spray, and seal all the ingredients in foil pouch.
- Cook for 10 minutes on the grill, toss, and cook for another 10 minutes until the potatoes are tender.
- Open the packet, sprinkle with cheese, reseal, and cook for an additional 5 minutes until the cheese is melted.
Need some more potato side dishes? How about this Baby Potato Salad with Bacon Vinaigrette?