Grilled Parmesan potatoes are an excellent potato side dish to enjoy on a hot summer day. The grill is the perfect alternative when it’s so warm you can’t even dream of turning on the oven. Roast the savory Parmesan and garlic-coated potatoes in foil packets on the grill alongside your grilled steaks, chicken, or burgers. The seasoned potatoes cook to perfection in just 20 to 30 minutes on a charcoal or gas grill.
The seasoned potatoes include butter or olive oil, garlic, Italian seasoning, and Parmesan cheese. Feel free to use fresh or dried herbs like rosemary or thyme instead of the Italian seasoning, or add a pinch of cayenne or crushed red pepper flakes for a bit of heat. If you don’t have fresh garlic, you can swap it out with about 1 1/2 to 2 teaspoons of garlic powder.
You can easily scale this recipe up for a crowd or scale the recipe down if you’re cooking for two. Grilled Parmesan potatoes are an excellent choice for a neighborhood cookout, Memorial Day, or 4th of July meal.
“These grilled potatoes are the perfect summer side. They’re super-quick and easy to prepare and I love how the grill and the foil packets do all the heavy lifting in creating perfectly tender, creamy potatoes. Bonus: The smell of garlic and parmesan makes these extra scrumptious!” —Kayla Hoang
A Note From Our Recipe Tester
Ingredients
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2 tablespoons melted unsalted butter or olive oil, more for the foil sheets
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1 1/2 pounds unpeeled red potatoes, cut into 1-inch pieces
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4 medium garlic cloves, minced
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1/4 cup grated Parmesan cheese, divided
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2 teaspoons Italian seasoning
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon chopped fresh parsley, for garnish, optional
Steps to Make It
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Gather the ingredients.
The Spruce/Julia Hartbeck
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Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Lightly oil 4 large (about 18-x 12-inch) sheets of foil and set aside.
The Spruce/Julia Hartbeck
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In a large bowl, toss the potatoes with the melted butter, garlic, 3 tablespoons Parmesan cheese, Italian seasoning, salt, and pepper.
The Spruce/Julia Hartbeck
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Place about one-quarter of the seasoned potatoes in the center of a sheet of foil. Gather the long sides of the foil together and seal by folding over a few times. Fold the ends in towards the potatoes to make the packet. Repeat with the remaining potatoes and 3 more sheets of foil.
The Spruce/Julia Hartbeck
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Place the sealed packets on the grill, sealed-side up, and grill until the potatoes are tender when pierced with a skewer or fork, 20 to 30 minutes.
The Spruce/Julia Hartbeck
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To serve, carefully open the packets and sprinkle with the remaining 1 tablespoon Parmesan cheese. Garnish with chopped fresh parsley, if desired, and serve.
The Spruce/Julia Hartbeck
Recipe Variations
- Other potatoes that work well in this recipe include fingerling potatoes, Yukon gold, and new potatoes.
- Replace the Parmesan cheese with Grana Padano or Parmigiano-Reggiano.
- Replace the Italian seasoning with a blend of dried rosemary and thyme or fines herbes.
- Toss the potatoes with 2 tablespoons of prepared basil pesto and reduce the garlic to 2 cloves.
How to Store and Reheat Leftover Grilled Potatoes
- Refrigerate leftover grilled Parmesan potatoes in a covered container and eat within 3 to 4 days.
- You may freeze leftover grilled potatoes for more extended storage. Place the potatoes in a freezer container or resealable freezer bag and freeze for up to 4 months. Defrost the potatoes in the refrigerator overnight or reheat them from frozen.
- To reheat leftover grilled Parmesan potatoes, place them in a baking pan and cover tightly with foil. Heat in a preheated 400 F oven for about 15 minutes, until hot. Alternatively, seal them in a foil packet and cook on a preheated medium-high grill over indirect heat for about 10 to 15 minutes, until hot.
