Instructions

• Cut your potatoes into 1-inch chunks, ensuring uniform size for even cooking on the grill. Mince garlic cloves fresh for better aroma. In a large bowl, combine olive oil, minced garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Whisk together until well combined, creating an aromatic seasoning oil.
• Add the cut potatoes to the bowl with the seasoning mixture and toss thoroughly until each piece is evenly coated. Tear sheets of heavy-duty aluminum foil and divide the seasoned potatoes between them in a single layer. Fold up the foil creating sealed packets, trapping steam and heat for even cooking.
• Heat your grill to medium-high heat (around 400°F). Once hot, place the sealed foil packets on the grill grates. Cook for 10-12 minutes, then carefully flip each packet using tongs. Continue grilling for another 10-12 minutes until potatoes are tender.
• Carefully open the foil packets by folding back the edges (watch for steam!). Immediately sprinkle Parmesan cheese and fresh parsley over the hot potatoes while steaming to help the cheese melt and herbs release fragrance. Serve directly from foil packets for a rustic presentation.