Ingredients
2lbsmini Yukon gold potatoes,quartered
2tbspextra virgin olive oil
1tspgarlic powder
1tsporegano,dried
kosher salt
freshly ground black pepper
2cupsshredded mozzarella
1cupParmesan,freshly grated
fresh parsley,chopped, for garnish
red pepper flakes,crushed, for garnish
Preparation
Preheat grill to medium-high, or preheat the oven to 425 degrees F.
Cut 4 large pieces of foil about 10-inch 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 for 10 to 15 minutes until just cooked through. (Or transfer to the oven and bake about 15 minutes)
Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes.
Fold foil back over the potatoes and cook for about 3 to 5 minutes until cheese is melty.
Top with parsley and red pepper flakes and serve warm.
