Get ready to transform your ordinary side dish into a mouthwatering sensation that will have everyone at your barbecue begging for seconds! These Cheesy Grilled Potatoes in Foil are not just a recipe; they're a culinary adventure that combines the smoky charm of grilling with the comforting richness of melted cheese. Imagine perfectly seasoned baby potatoes, kissed by flames and wrapped in a steamy foil embrace, emerging golden, tender, and absolutely packed with flavor. Whether you're a grilling novice or a backyard BBQ champion, this recipe is your ticket to instant crowd-pleasing success!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes, sliced
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Aluminum foil for wrapping
Instructions
- Wash the baby potatoes thoroughly and slice them into even, thin rounds approximately 1/4 inch thick to ensure uniform cooking.
- In a large mixing bowl, toss the sliced potatoes with olive oil, ensuring each potato slice is evenly coated with the oil.
- Sprinkle garlic powder, salt, and pepper over the potato slices, mixing gently to distribute the seasonings evenly.
- Prepare large sheets of heavy-duty aluminum foil, cutting enough to create individual packets that can be sealed completely.
- Divide the seasoned potato slices equally among the foil sheets, arranging them in a single layer to promote even cooking.
- Sprinkle shredded cheese generously over the top of the potato slices in each foil packet.
- Carefully fold and seal the foil packets, creating a tight seal to trap steam and prevent leakage during grilling.
- Preheat the grill to medium-high heat, approximately 400-450°F.
- Place the foil packets on the grill grates and cook for 25-30 minutes, rotating occasionally to ensure even heat distribution.
- Check doneness by carefully opening a packet and testing potato tenderness with a fork.
- Once potatoes are soft and cheese is melted, remove packets from the grill.
- Let the packets rest for 2-3 minutes before carefully opening to release steam.
- Serve hot directly from the foil, optionally garnishing with fresh chopped herbs like parsley or chives.
Tips
- Choose the right potatoes: Baby potatoes work best for even cooking and a creamy texture.
- Slice uniformly: Aim for 1/4 inch thick slices to ensure consistent cooking.
- Don't skimp on seasoning: The garlic powder, salt, and pepper are key to flavor development.
- Seal foil packets tightly: This traps steam and prevents moisture loss.
- Use heavy-duty aluminum foil to prevent tearing during grilling.
- Rotate packets occasionally for even heat distribution.
- Let packets rest after grilling to allow flavors to meld and potatoes to finish cooking.
- Experiment with cheese varieties like smoked gouda or pepper jack for unique flavor profiles.
- For extra crispiness, open the foil packet in the last 5 minutes of cooking.
- Fresh herbs as a final garnish can elevate the dish from great to extraordinary!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 7g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
