Potatoes with Parmesan, Garlic & Rosemary

Potatoes with Parmesan, Garlic & Rosemary

Guy Fieri’s Campfire Veggies

Good Housekeeping Magazine June 2104


2 lbs. small Yukon gold potatoes, thinly slices (I used baking potaotes)

1/4 cup thinly slices sweet onion

1/4 cup heavy cream (I used half and half)

2 garlic cloves, minced

2 Tbsp. unsalted butter, cut into small cubes

2 Tbsp. grated Parmesan cheese

1/2 tsp chopped fresh rosemary



Season potatoes and onions with Kosher salt and fresh-ground pepper to taste. Then toss with rest of the ingredients.

Put down one piece of non-stick foil on a baking sheet. Place 1/2 of the ingredients in the center. Cover with a second sheet of non-stick foil (non-stick sides face each other to cover vegetables). Crimp edges to form a packet. Repeat with remaining vegetable mixture.

Grill packets 17-20  minutes on medium hot grill until vegetables are tender. Be careful of  hot steam when you open!

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