Italian Parmesan Potatoes

The easiest side for grilling season: potatoes seasoned, sealed in a foil packet, and cooked right on the grill alongside whatever else you’re making. No pots, no cleanup, no fuss.

Unpeeled russets get tossed with olive oil, Italian seasoning, garlic powder, paprika, and salt, then wrapped tight so they steam and roast at the same time inside the foil, turning tender with crisp edges.

Sealing the packet well is what matters most. Tight double folds trap the steam that cooks the potatoes through, so don’t skimp on the wrapping.

The finishing move is Parmesan. Once the potatoes are tender, you open the packet, stir, scatter on the cheese, and give it a few more minutes on the grill until it melts into every nook. Adding it at the end keeps the cheese from scorching.

Kitchen Tips

• Cut the potatoes into even pieces so they cook through at the same rate.
• Seal the foil with tight double folds so the steam stays in and the potatoes cook evenly.
• Add the Parmesan only at the end so it melts cleanly instead of burning.
• Flip the packet once or twice on the grill for even cooking.

Variations

• Toss in sliced onion, bell pepper, or whole garlic cloves before sealing.
• Finish with fresh parsley, chives, or a squeeze of lemon.
• Use baby potatoes or Yukon Golds for a creamier texture.