Get ready to fall in love with the ultimate summertime side: Cheesy Grilled Potatoes. Tender red potatoes are diced, mixed with onions and bell peppers, seasoned, and cooked in a foil “basket” on the grill. In about 30 minutes you’ll have crispy, golden edges and a melty blanket of sharp cheddar—perfect alongside burgers, steak, bratwurst, or served as a hearty breakfast hash the next day.
Recipe inspiration: classic cheesy breakfast potatoes cooked on a flat top inspired this foil-grill version. A whole block of sharp cheddar adds the perfect cheesy finish.
Table of contents
- Ingredients
- Step-by-step instructions
- Frequently asked questions
- What to serve with the potatoes
- More side dishes on the grill
- Recipe card
There’s something deeply satisfying about preparing an entire meal on the grill—meat, vegetables and sides all cooked over the same fire and ready together. These cheesy grilled potatoes are built to be easy and forgiving: dice the potatoes into roughly 1-inch pieces, toss them with peppers, onions, oil and a bold steak seasoning, and cook in a heavy-duty foil packet. The result is a crisp exterior, a fluffy interior, strong savory seasoning, and a thick layer of melted cheese that brings everything together.
This version is intentionally simple and adaptable. Use red potatoes for best texture: their thin skins mean no peeling is required and they hold their shape on the grill. If you prefer, Yukon Golds or small new potatoes work well too. Avoid starchy russets for this method, as they can break down during grilling.
Ingredients
- 3 pounds red potatoes, diced into 1-inch cubes (Yukon Gold or new potatoes may be substituted)
- 1 cup onion, diced
- 1 cup bell pepper, diced (mix red and yellow if desired)
- 3 tablespoons olive oil (or avocado/canola oil)
- 2 tablespoons Montreal steak seasoning (or your favorite steak/vegetable seasoning)
- 8 ounces sharp cheddar cheese, shredded (use a full block for best melting and flavor)
- 1/4 cup green onions, diced, optional garnish
Step-by-step instructions
- Preheat the grill. Heat your gas or charcoal grill to medium-high, about 350–400°F.
- Season the potatoes. In a large bowl, combine the diced red potatoes, diced onion and bell pepper. Drizzle with olive oil and sprinkle the Montreal steak seasoning (or chosen seasoning). Toss until everything is evenly coated.
- Make a foil basket. Lay out a large piece of heavy-duty, grill-safe foil. Pile the seasoned potato mixture in the center and bend the foil edges up to form a shallow “basket.”
- Grill covered. Place the foil basket directly on the grill grates and cover with another piece of foil. Grill for 20 minutes, checking briefly to ensure even heat.
- Add the cheese. Remove the top piece of foil and evenly sprinkle the shredded cheddar over the potatoes. Leave the top off and close the grill lid. Cook an additional 5 minutes, or until potatoes are fork-tender and the cheese is melted. Remove from the grill once edges are crisp and the centers are soft.
- Garnish and serve. Optionally top with diced green onions and serve immediately alongside your favorite grilled mains.
Frequently asked questions
- Are these gluten free? Yes. The basic ingredients in this recipe are naturally gluten-free; check any pre-mixed seasonings or packaged cheese to confirm if you have specific sensitivities.
- What can I do with leftovers? Leftover cheesy grilled potatoes are excellent transformed into a breakfast hash. Sauté in a hot skillet with a little oil until crisp, then top with a fried or poached egg.
- How long do leftovers keep? Store fully cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- Can I cook these in the oven? Yes. Preheat the oven to 400°F. Spread the seasoned potatoes on a foil-lined baking sheet, bake 20 minutes, then add shredded cheese and place under the broiler for 3–5 minutes until melted and bubbly.
- Do I need to par-boil the potatoes? No. Diced red potatoes will cook through on the grill in the times given. If you prefer a quicker finish or smaller grill time, par-boil the cubes for about 10 minutes, drain, then finish on the grill for about 10 minutes before adding cheese.
What to serve with the potatoes
These cheesy grilled potatoes pair perfectly with any main dish straight from the grill. Try them with grilled sausages, cheeseburgers, marinated steaks, grilled shrimp, or BBQ chicken. They also make a satisfying vegetarian main when served with a big salad or grilled vegetables.
- Onion Fried Burger
- Marinated Grilled Sirloin Steak
- Buffalo Chicken Burgers
- Grilled Bacon Wrapped Shrimp
- Grilled Tri Tip
- Grilled Ribeye Steak Kabobs
- Buffalo Cheesesteak Foil Packs
- Sweet Potato Black Bean Veggie Burgers
- Cheeseburger Sliders
- BBQ Chicken
More side dishes on the grill
- Grilled Brussels Sprouts
- Grilled Pineapple Guacamole
- Deconstructed Mexican Street Corn
- Grilled Romaine Chopped Salad
- Grilled Stuffed Mini Peppers
For extra cheesy inspiration, try other grilled cheese-forward side ideas such as grill-baked cheesy bread or grilled vegetables topped with cheddar. Using a quality sharp cheddar enhances flavor and melting performance.
Recipe Card: Cheesy Grilled Potatoes
Servings: 6 | Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
Ingredients
- 3 pounds red potatoes, diced into 1-inch cubes
- 1 cup diced onion
- 1 cup diced bell pepper
- 3 tablespoons olive oil
- 2 tablespoons Montreal steak seasoning
- 8 ounces shredded sharp cheddar cheese
- 1/4 cup diced green onions, optional
Instructions
- Preheat grill to medium-high (350–400°F).
- Toss potatoes, onion, bell pepper, olive oil and seasoning in a large bowl.
- Spread the mixture on heavy-duty foil and lift the edges to form a basket.
- Place the foil basket on the grill, cover with another foil sheet, and grill 20 minutes.
- Remove the top foil, sprinkle shredded cheddar over the potatoes, close the grill lid, and cook 5 more minutes until tender and cheesy.
- Remove from heat, garnish with green onions if desired, and serve hot.
Notes
- This recipe is gluten-free and vegetarian (when using vegetarian-friendly cheese).
- Leftovers keep up to 5 days refrigerated. Reheat in a skillet over high heat with a little oil to crisp the edges.
- Oven method: Bake at 400°F for 20 minutes on a foil-lined sheet, add cheese, then broil briefly until melted.
Nutrition Facts (per serving)
Calories: 397 kcal; Carbohydrates: 42 g; Protein: 14 g; Fat: 20 g; Saturated Fat: 9 g; Cholesterol: 40 mg; Sodium: 279 mg; Potassium: 1181 mg; Fiber: 5 g; Sugar: 5 g; Vitamin A: 1249 mg; Vitamin C: 54 mg; Calcium: 319 mg; Iron: 3 mg.