Cheesy Herb Grilled Potatoes

paula

10 years ago

Foil pouches have been a favorite of mine for many years now. I expect that the first complete meal I ever cooked was the first time I made “turtles” in Girl Scouts. While I still love “turtles,” I now like to cook many other dishes in foil pouches. My favorite may be potatoes.

Besides the foil making for a super easy clean-up, the foil pouch is an effective way to cook potatoes on a grill or campfire because the potatoes can simultaneously steam cook and get a crispy bottom layer.

Besides, they are delicious and easy to make.

This is my favorite version, topped with melted cheese. . . yum!

Recipe: Cheesy Herb Grilled Potatoes

Ingredients:

2 -3 lb. Potatoes (Yukon Gold or similar)
1 Tbsp. Olive Oil
Butter or Non-stick Cooking Spray
1 Small Onion diced or thinly sliced
1 tsp. Kosher Salt, or to taste
1 – 2 tsp. Herbs de Provence or rosemary, thyme, oregano, +/or sage
1 +/- c. Sharp Cheddar Cheese

Instructions:

Thinly slice cleaned potatoes.
Place in a container with onion and lightly coat in with olive oil.
Add salt and herbs and toss lightly.
Coat one side of a large sheet of heavy duty aluminum foil with non-stick cooking spray or butter.
Place the sliced potatoes in the center of the foil. The layers should be staggered and limited to just a few.
Pull up longer sides of foil until they meet in the middle. Fold the foil over for at least two folds, allowing just a little space from the top of the potatoes.
Fold each open end of the foil several times so that the foil is secure and all of the folds are on top of the packet.
Place on a medium-hot grill for about 15 to 20 minutes or until the potatoes are desired tenderness when tested with a fork.
Carefully open the packet to check if the potatoes are done and when they are finished.
With potatoes still in packet/on the grill, top with shredded cheese.
Loosely close the foil again.
Leave on grill a few minutes until cheese has melted.
Serve hot/warm.