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Ingredients
- 1 1/2 lb Baby Yukon Gold or red potatoes, quartered
- 3 tbsp Unsalted butter, melted
- 1 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tsp Dried Italian seasoning
- 3/4 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/2 cup Finely grated Parmesan
- 2 tbsp Fresh parsley, chopped, optional
Instructions
Prepare moderate grill heat or a bed of hot campfire coals. Cut two or four large sheets of heavy-duty foil.
Combine potatoes, melted butter, olive oil, garlic, Italian seasoning, salt, and pepper. Toss thoroughly.
Divide potatoes among foil sheets. Seal packets tightly while leaving some room for steam.
Cook approximately 25–35 minutes. Turn packets every 8–10 minutes.
Carefully open one packet away from your face. Test potatoes with a fork. When completely tender, open the packets.
Sprinkle Parmesan evenly over the hot potatoes. Loosely reseal for approximately 2–3 minutes so the cheese warms and adheres.
Finish with parsley if desired. Serve hot.
Nutrition per serving
280
Calories
8g
Protein
38g
Carbs
12g
Fat
