These grilled cheesy garlic potatoes are the ultimate side dish—crispy on the edges, tender inside, and loaded with gooey cheese and bold garlic flavor. Perfect for BBQs, cookouts, or any time you want a comforting and easy-to-make potato dish!
Why You’ll Love This Recipe?
These potatoes are the perfect balance of crispy, cheesy, and garlicky goodness. Cooking them on the grill gives them a smoky flavor and crispy edges, while the melted cheese makes them irresistibly gooey. Plus, they’re easy to customize with your favorite cheeses, herbs, or add-ins like bacon!
Ingredients
- baby potatoes (Yukon Gold or red potatoes), halved or quartered
- butter, melted
- olive oil
- garlic, minced
- salt
- black pepper
- smoked paprika
- Italian seasoning
- shredded cheddar cheese
- shredded mozzarella cheese
- grated Parmesan cheese
- chopped fresh parsley (for garnish)
- onions, sliced (optional)
Full ingredient list below.
Directions
Step 1: Prep the Potatoes
Wash and slice the potatoes into thin rounds. Toss them in a bowl with melted butter, minced garlic, olive oil, salt, pepper, and smoked paprika.
Step 2: Create Foil Packets
Lay out two large sheets of aluminum foil. Divide the potatoes between them, spreading them out in an even layer. Fold the foil into sealed packets to trap in moisture and flavor.
Step 3: Grill to Perfection
Preheat the grill to medium heat (about 375°F). Place the foil packets on the grill and cook for 20-25 minutes, flipping halfway through. The potatoes should be tender and slightly crispy around the edges.
Step 4: Add the Cheese
Carefully open the foil packets and sprinkle a generous amount of cheddar and mozzarella over the potatoes. Close the foil loosely and let them cook for another 5 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
Remove from the grill and garnish with fresh parsley. Serve hot with a side of sour cream or your favorite dipping sauce.
Expert Tips and Tricks
- Slice the potatoes evenly to ensure they cook at the same rate.
- For extra crispy edges, grill the potatoes uncovered for the last 5 minutes before adding the cheese.
- If you don’t have a grill, bake them in the oven at 400°F for 25-30 minutes.
Recipe Variations and Possible Substitutions
- Add cooked bacon bits for extra flavor.
- Swap cheddar for gouda, pepper jack, or parmesan for a different cheese twist.
- Sprinkle chopped green onions or jalapeños on top for a little kick.
Serving and Pairing Suggestions
These cheesy garlic potatoes pair perfectly with grilled steak, BBQ chicken, or burgers. Serve them with a side of ranch, sour cream, or spicy aioli for dipping.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for about 10 minutes or in a skillet for crispy edges.
FAQs
Can I make these ahead of time?
Yes! Assemble the foil packets and refrigerate them for a few hours before grilling.
What’s the best cheese for melting?
Cheddar and mozzarella are great choices, but Monterey Jack and fontina also melt beautifully.
Can I cook these in a cast-iron skillet instead of foil?
Absolutely! Cook the potatoes in a buttered cast-iron pan on the grill, then add the cheese at the end.
Do I need to boil the potatoes first?
Nope! Slicing them thin ensures they cook through on the grill without needing to be pre-boiled.
Conclusion
These grilled cheesy garlic potatoes are the perfect side dish for any cookout or family dinner. Easy, cheesy, and packed with garlicky goodness, they’ll disappear fast—so you might want to make a double batch!
Print
Ultimate Grilled Cheesy Garlic Potatoes
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Ultimate Grilled Cheesy Garlic Potatoes are the perfect side dish for summer BBQs and cookouts. Tender potatoes are coated in a garlicky butter sauce, grilled to perfection in foil packets, and finished with melted cheese for a comforting, flavorful dish that pairs beautifully with grilled meats or vegetables.
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red potatoes), halved or quartered
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
- 2 green onions, sliced (optional)
Instructions
-
Preheat the Grill:
- Heat the grill to 400°F (200°C).
-
Prepare the Potatoes:
- In a large bowl, toss the halved or quartered potatoes with melted butter, olive oil, garlic, salt, pepper, smoked paprika, and Italian seasoning.
-
Wrap in Foil:
- Divide the potatoes into two large pieces of heavy-duty aluminum foil.
- Fold the foil over the potatoes and seal tightly to create packets.
-
Grill the Potatoes:
- Place the foil packets on the grill grates.
- Cook for 25–30 minutes, flipping halfway through, until the potatoes are fork-tender.
-
Add the Cheese:
- Carefully open the foil packets and sprinkle cheddar, mozzarella, and Parmesan cheese over the potatoes.
- Close the grill lid and cook for 5 more minutes, or until the cheese is melted and bubbly.
-
Serve:
- Remove from the grill, garnish with fresh parsley and green onions, and serve hot!
Notes
- For a crispy finish, broil the potatoes for 2–3 minutes after grilling.
- Try different cheeses like pepper jack or gouda for variety.
- For extra flavor, add crumbled bacon before serving.
- If baking instead of grilling, bake at 400°F (200°C) for 35–40 minutes, then melt the cheese under the broiler.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
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