The Best-Ever Potatoes from the Barbecue (or Oven)

Jacket potatoes from the BBQ are, of course, divine – especially with a little blue cheese sauce – but these barbecue potatoes with mozzarella and Parmesan are next level. In fact, these delicious parcels are the reason to fire up the grill again, and the chicken skewers, the burgers and the dry-rubbed steaks are merely an excuse to eat these cheesy potatoes.

Use young potatoes with thin skins, such as Opperdoezers. The new crop is coming out of the ground around now. From July onward, the summer potato Opperdoezer Ronde is available at supermarkets and greengrocers. Opperdoezers have dimples that the melted cheese nestles into nicely. Is the weather not cooperating, or can’t you wait for a barbecue gathering? Simply make these potato parcels in the oven; it makes (almost) no difference to the taste.

How to make the best-ever barbecue potatoes

• Tear off four large pieces of aluminum foil, about 25 centimeters long.
• Wash the potatoes, scrub them clean and cut them into quarters or halves.
• Put them in a bowl, add olive oil, garlic powder, oregano, salt and pepper, and toss to coat the potatoes on all sides with olive oil and herbs.
• Divide the potatoes among the pieces of aluminum foil and seal them into parcels.
• Bake them on the barbecue grill for 10 to 15 minutes (or bake them in a preheated oven at 220 degrees).
• Carefully open the parcels and divide the mozzarella and Parmesan over the potatoes.
• Fold them closed again and bake for another 3 to 5 minutes, until the cheese has melted.
• Sprinkle some parsley and chili over the potatoes and eat them as hot as possible.

Also read:

• You’ll want this: brie from the barbecue
• A herb brush is barbecue gold
• Jord Althuizen’s barbecue dos and don’ts

Recipe and dish photo: Delish