PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

I will never get tired of recommending this recipe to my friends! It is just too perfect just to keep to myself. In less than an hour, you will surely have the best lunch or dinner today! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! I have listed all the directions so all you have to do is to follow them step by step and you are good to go! A big thanks to my dear friend, Anita, for recommending this recipe. I never would have tasted perfection if it wasn’t for you! Her you go friends; I hope you all love and appreciate this recipe today. Have a good one and see you on the next recipe! Do me a favour, will you? Don’t forget to smile today. The world could use a smile. Enjoy!


2 tbsp olive oil

3 garlic cloves minced


½ c grated parmesan cheese

2 lbs. red potatoes cut into 1-inch pieces

¼ tsp salt

¼ tsp pepper

1 tbsp Italian Seasoning

freshly grated parmesan cheese

chopped parsley for garnish


Prepare the grill and preheat to medium-high.

Add the red potatoes into a large mixing bowl.

Drizzle olive oil over the potatoes.

Add garlic, Parmesan cheese, salt, pepper, and Italian seasoning over the potatoes. Toss everything until well combined.

Empty the mixing bowl onto a sheet of foil.

Fold the sides of the foil to seal the potatoes.

Put them over the preheated grill and cook for about 30 minutes or until the potatoes are fork-tender.

Sprinkle freshly chopped parsley and a generous amount of grated Parmesan cheese on top.

Serve hot and enjoy!

Nutrition Facts:

Calories281kcal (14%) | Carbohydrates38g (13%) | Protein9g (18%) | Fat11g (17%) | Saturated Fat3g (15%) | Cholesterol11mg (4%) | Sodium378mg (16%) | Potassium1072mg (31%) | Fiber4g (16%) | Sugar3g (3%) | Vitamin A145IU (3%) | Vitamin C20.2mg (24%) | Calcium185mg (19%) | Iron2.2mg (12%)


PIN THIS RECIPE to any of your relevant boards if you want to make it later...