BBQ Potatoes and Cheddar in Pouches

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  • 3 medium potatoes (about 1 ½ pounds) peeled and cut into ½ inch thick cubes (should measure about 4 cups)
  • 1/4 cup flour
  • 2 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 oz.) shredded cheddar cheese
  • 4 tablespoon butter

  1. In a medium bowl combine potatoes, flour, Parmesan cheese, salt and pepper. Stir to coat well. Cut four 12-inch squares of waxed paper and flour 12-inch squares of aluminum foil. Place waxed paper ones on top of foil ones.
  2. Place 1/4 of the potato mixture on each piece of waxed paper. Sprinkle with cheddar cheese. Top each with 1 tablespoon butter. Bring up corners of foil and waxed paper; twist to seal.
  3. Place on hot grill. Cover grill.  Cook 30-35 minutes until potatoes are tender. Serve in foil pouches.

Cooking With Crevolyn
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