Description
Cheesy Foil Pack Potatoes are an easy and delicious side dish perfect for grilling or baking. Tender baby potatoes are seasoned with garlic and onion powders, tossed in olive oil or butter, then cooked in foil packets until soft. Melted cheddar and Parmesan cheese add a rich, savory finish, complemented by fresh parsley for a burst of color and flavor. This versatile recipe is ideal for camping, backyard barbecues, or simple weeknight dinners.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes, quartered (or thinly sliced if using larger potatoes)
Seasonings & Oils
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheeses & Garnish
- 1 ½ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Other
- Nonstick cooking spray or additional oil for foil
Instructions
- Prepare the grill or oven: Preheat your grill to medium heat or set your oven to 400°F (200°C) to ensure an evenly heated cooking environment for the foil packets.
- Season the potatoes: In a large bowl, toss the quartered baby potatoes with olive oil or melted butter, garlic powder, onion powder, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Prepare foil packets: Cut four large sheets of heavy-duty aluminum foil and lightly coat each sheet with nonstick cooking spray or oil to prevent sticking. Divide the seasoned potatoes evenly among the foil sheets and fold them tightly into sealed packets to lock in steam and flavor.
- Cook the potatoes: Place the foil packets on the grill grates or on a baking sheet if using the oven. Cook for 25 to 30 minutes, turning the packets over once halfway through cooking, until the potatoes are tender when pierced with a fork.
- Add cheese: Carefully open each foil packet and sprinkle the shredded cheddar and grated Parmesan cheese evenly over the hot potatoes. Reseal the foil loosely to allow the cheese to melt without overcooking the potatoes.
- Finish cooking: Return the foil packets to the grill or oven for an additional 5 minutes, or until the cheese has melted deliciously over the potatoes.
- Serve: Remove the packets from heat and open cautiously to avoid steam burns. Sprinkle chopped fresh parsley on top, if desired, and serve the cheesy foil pack potatoes hot as a flavorful side dish.
Notes
- Add chopped cooked bacon, green onions, or jalapeños for extra flavor and texture variations.
- This recipe is ideal for camping, grilling, or as a convenient oven-side dish on busy days.
- If you want to avoid direct contact of food with aluminum foil, place parchment paper inside the foil packets before adding the potatoes.
