Grilled Garlic and Parmesan Potato Packets ~
Grilled potato foil packets are perfect for camping!
They’re portable and can be prepped in minutes.
You can even assemble the packets a day in advance before putting them on the grill.
Exact cooking time can vary depending on factors including the temperature of your grill and thickness of potato slices.
Why you will love this recipe:
- quick and easy
- super simple
- practically no cleanup
- can be prepped in advance
- great for camping
What kind of potatoes should I use?
I used baby red potatoes but Russett, Yukon Gold, or really whatever potatoes you have on hand will work fine.
What’s the secret to slicing the potatoes so thin?
For ease of use and uniformly thin potato slices, you can’t beat a mandoline.
I use mine for slicing all kinds of vegetables. It’s also really great for when I want super thin slices of seitan for sandwiches.
Ingredients for Grilled Garlic and Parmesan Potato Packets:
- vegan mayonnaise
- vegan Parmesan cheese
- garlic
- sea salt
- ground black pepper
- onion powder
- paprika
- red pepper flakes
- potatoes
- non-stick aluminum foil
How to make Grilled Garlic and Parmesan Potato Packets:
Preheat grill to 400 degrees F.
Into a large mixing bowl, add vegan mayonnaise, vegan Parmesan cheese, garlic, sea salt, ground black pepper, onion powder, paprika, and red pepper flakes Stir to combine.
To the mayonnaise and spice mixture, add the thinly sliced potatoes.
Toss gently to thoroughly coat the potato slices.
Adjust seasoning to taste.
Arrange foil squares with the non-stick side facing up.
Divide the potato mixture evenly between the foil squares.
Fold the aluminum foil over the potatoes, crimping the open ends to form a packet.
Place on the grill over indirect heat. Make sure the packets are not touching to allow for heat to circulate all around.
Close the lid and cook 30 minutes.
Remove from the grill then carefully open the packets.
Serve hot.
Cheers!
Grilled Garlic and Parmesan Potato Packets
Equipment
Ingredients
- 1/2 cup vegan mayonnaise
- 1/2 cup vegan Parmesan cheese shredded
- 3 cloves garlic finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 2 pounds potatoes cut into 1/8-inch slices
- 4 12" x 12" squares non-stick aluminum foil
Instructions
- Preheat grill to 400 degrees F.
- Into a large mixing bowl, add vegan mayonnaise, vegan Parmesan cheese, garlic, sea salt, ground black pepper, onion powder, paprika, and red pepper flakes Stir to combine.
- To the mayonnaise and spice mixture, add the thinly sliced potatoes.
- Toss gently to thoroughly coat the potato slices.
- Adjust seasoning to taste.
- Arrange foil squares with the non-stick side facing up.
- Divide the potato mixture evenly between the foil squares.
- Fold the aluminum foil over the potatoes, crimping the open ends to form a packet.
- Place on the grill over indirect heat. Make sure the packets are not touching to allow for heat to circulate all around.
- Close the lid and cook 30 minutes.
- Remove from the grill then carefully open the packets.
- Serve hot.
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