A flavorful twist on grilled potatoes, enhanced with a zesty herb butter and a crispy finish.
Preheat your grill for indirect cooking.
Ensure the grill is properly preheated to maintain consistent cooking temperature.
Place each potato on a piece of aluminum foil.
Use nonstick foil to prevent sticking and make cleanup easier.
Cut 4 slits in each potato, about three-quarters of the way through, at an angle.
Cutting the slits allows the butter mixture to seep into the potatoes for more flavor.
In a mixing bowl, combine the butter, garlic powder, paprika, and parmesan cheese.
Soften the butter slightly for easier mixing.
Divide the butter mixture evenly among the potatoes, spooning it into the slits.
Use a basting brush for more even application of the butter mixture.
Wrap each potato tightly in the foil.
Ensure the foil is sealed to retain moisture during cooking.
Place the wrapped potatoes on the grill over indirect heat and cover.
Rotate the potatoes halfway through cooking for even heat distribution.
Unwrap the potatoes and drizzle with any remaining butter mixture from the foil.
Be careful when unwrapping the foil as it will be hot.
Sprinkle the potatoes with fresh parsley before serving.
Chop the parsley finely for a more even garnish.
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