INGREDIENTS2 lb.
2lb. mini Yukon Gold potatoes, quartered
2 tbsp. extra-virgin olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 c. shredded mozzarella
1 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish
DIRECTIONS
- Preheat grill to medium-high.
- Cut 4 large pieces of foil about 10″ long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
- Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes.
- Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until cheese is melty, about 3 to 5 minutes.
- Top with parsley and red pepper flakes and serve warm.
