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| nutritional information (per serving) | |
|---|---|
| 210 | calories |
| 6g | Fat |
| 35g | carbohydrates |
| 4g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 | |
| amount per serving | |
| calories | 210 |
| % Daily Value* | |
| 6g | 8th % |
| Saturated Fat 4g | 19% |
| 16 mg | 5% |
| 388 mg | 17% |
| 35g | 13% |
| dietary fiber 3g | 12% |
| total sugar 2g | |
| 4g | |
| Vitamin C 23 mg | 113% |
| Calcium 34 mg | 3% |
| Iron 2 mg | 8th % |
| Potassium 953 mg | 20% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Grilled Parmesan Potatoes are an excellent side dish for a hot summer day. The grill is the perfect alternative when it's so warm you can't even dream of turning on the oven. Roast the hearty parmesan and garlic potatoes in foil bags on the grill along with your grilled steak, chicken or burgers. The seasoned potatoes cook to perfection on a charcoal or gas grill in just 20 to 30 minutes.
Seasoned potatoes include butter or olive oil, garlic, Italian spices, and Parmesan cheese. Instead of the Italian seasoning, you can use fresh or dried herbs like rosemary or thyme, or add a pinch of cayenne pepper or crushed red pepper flakes for some spiciness. If you don't have fresh garlic, you can substitute about 1 1/2 to 2 teaspoons of garlic powder.
You can easily scale up this recipe for a large group or scale down the recipe if you're cooking for two. Grilled parmesan potatoes are an excellent choice for a neighborhood barbecue, Memorial Day, or Fourth of July meal.
“These grilled potatoes are the perfect summer side dish. They're super quick and easy to make and I love how the grill and foil packs do all the heavy lifting to cook perfectly tender, creamy potatoes. Bonus: The smell of garlic and…parmesan makes these extra delicious!” –Kayla Hoang
2 tablespoon melted unsalted butter or olive oil, more for the foil sheets
1 1/2 Pound unpeeled red potatoescut into 1 inch pieces
4 Middle Garlic cloveschopped
1/4 Cup grated parmesan cheesedivided
2 teaspoon Italian spice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped fresh parsley, for garnish, optional
Gather the ingredients.
The Spruce/Julia Hartbeck
Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Lightly oil four large sheets of foil (approx. 45 x 30 cm) and set aside.
The Spruce/Julia Hartbeck
In a large bowl, toss the potatoes with the melted butter, garlic, 3 tablespoons Parmesan cheese, Italian seasoning, salt and pepper.
The Spruce/Julia Hartbeck
Place about a quarter of the seasoned potatoes in the center of a foil. Fold the long sides of the foil together and close them by folding them several times. Fold the ends towards the potatoes to form a packet. Repeat the process with the remaining potatoes and 3 more sheets of foil.
The Spruce/Julia Hartbeck
Place the sealed packets, sealed side up, on the grill and grill for 20 to 30 minutes, until potatoes are tender when pierced with a skewer or fork.
The Spruce/Julia Hartbeck
To serve, carefully open the packets and sprinkle with the remaining 1 tablespoon Parmesan cheese. Garnish with chopped fresh parsley, if desired, and serve.
The Spruce/Julia Hartbeck
recipe variations
- Other potatoes that work well in this recipe include baby potatoes, Yukon gold, and new potatoes.
- Replace the Parmesan cheese with Grana Padano or Parmigiano-Reggiano.
- Replace the Italian seasoning with a mixture of dried rosemary and thyme or fine herbs.
- Toss the potatoes with 2 tablespoons of the prepared basil pesto and reduce the garlic to 2 cloves.
How to store and reheat leftover grilled potatoes
- Refrigerate leftover grilled Parmesan potatoes in a covered container and consume within 3 to 4 days.
- You can freeze leftover grilled potatoes for longer storage. Place the potatoes in a freezer container or resealable freezer bag and freeze for up to 4 months. Thaw the potatoes overnight in the refrigerator or reheat them from frozen.
- To reheat leftover grilled parmesan potatoes, place them in a baking pan and cover tightly with foil. Heat in a preheated 450°F oven until hot, about 15 minutes. Alternatively, seal them in foil wrapper and cook on a preheated medium-high grill over indirect heat until piping hot, about 10-15 minutes.
