These potatoes make a great side dish with almost anything you might be cooking on the grill. Steak, burgers, chicken, ribs- you name it. The best thing about cooking them on the grill is you don’t need to have your oven going on those hot summer days.
I came up with the recipe several years back when Rachael and I had a grilled foil potatoes “Throwdown” a la Bobby Flay. Needless to say, mine won, and the rest is history. We ate them almost every weekend that summer, along with whatever tasty meats I was putting fire to on the grill. Ahh the memories…
Rachael likes to call these “Most Favorite Summer Potatoes”, as we also have an oven baked scalloped potatoes recipe that we like during the winter months. We’ll have to share that one sometime as well. Enjoy and happy grilling!
Bill
- 2½ pounds russet potatoes
- ¼ cup onion, minced
- 2-3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tsp paprika
- 1½ tablespoons olive oil
- 1½ cup shredded sharp cheddar cheese
- ½ teaspoon cracked black pepper
- 1½ teaspoons kosher salt
- 1 tablespoon butter
- Foil-18 inch heavy duty works best
- Peel potatoes; pat dry with paper towel and cut into cubes.
- Place potatoes in a large bowl and add onion, garlic, oregano, thyme, paprika, olive oil, and ½ cup of the cheddar cheese. Reserve the remaining cheese for later.
- Lay out a piece of foil about 2 feet long and spread potato mixture in the center in a single layer.
- Cut butter into small pieces and distribute evenly on top of the potatoes.
- Wrap foil up allowing easy access to check the potatoes on the grill.
- Prepare grill for indirect cooking.
- Place foil pouch on cool side of grill and cover.
- Cook for approximately 30 minutes or until potatoes are fork tender, rotating pouch 180 degrees every 10 minutes for even cooking.
- Remove from grill. Open pouch and sprinkle the remaining cup of cheese on top. Close pouch to allow cheese to melt.
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