Grilled Cheesy Potatoes

Recipe printed from Jenn's Food Journey, Adapted from Better Homes & Gardens, Grillin' & Chillin' Cookbook


1 lb. baby red potatoes, quartered
1/2 Tablespoon olive oil
1/2 sweet onion, cut into thin wedges
6 cloves of garlic (leave the skin on)
1/4 teaspoon black pepper
1/4 teaspoon salt (I used sea salt)
2 Tablespoons cold better, cut into pieces
1-2 oz (1/4-1/2 cup) pepper jack cheese
2-3 Tablespoons grated Parmesan cheese


Place potatoes into a pan and cover with water. Place the pan on the stove, over high heat, and bring the potatoes to a boil. Boil for 4-5 minutes. Immediately drain and toss with olive oil. Season with half the salt and pepper.

Fold a 36"x18" piece of heavy-duty foil in half to make an 18-inch square. Lightly coat the foil with cooking spray. Place the potatoes, onion, and garlic (what's great about the garlic, it's going to be soft and almost sweet tasting once it's been roasted!) in the center of the foil. Top with butter pieces, pepper jack cheese, and parmesan cheese. Bring up the opposite ends of the foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

Preheat the grill to medium. Place the foil packet on the grill and grill for 15-20 minutes, turning once. Serve immediately.