grated parmesan cheese
Preheat your grill.
Cut each potato in two horizontally and then slice it thinly.
In a medium bowl, mix mayonnaise, parmesan cheese, garlic, salt, paprika, pepper, and butter.
Spray two disposable foil pans with baking spray. Divide the potatoes and onions (optional) evenly into the two pans.
Divide the mayonnaise mixture in two and mix well with the potatoes and onions.
Divide butter pats in two and spread them across the potatoes and onions evenly.
Cover tightly with aluminum foil and cook on medium heat for 35-40 minutes, stirring once.
You’ll need 2 9×13 foil pans to make this recipe. The original recipe used foil packets, but with this amount of potatoes, it’s hard to get them to cook evenly in a foil packet. Foil pans work perfectly.
If you want to grill your potatoes faster, you can partially cook them ahead of time. I’ve done this in the microwave both whole and sliced and either works. Then, after they’re partially cooked, you can add the mayonnaise mixture (very carefully) and grill over medium heat for 20 minutes.
When I’m making these for families, I often make one pan with onion and one without for the kids.
If you omit the onion, I suggest adding 1/2 teaspoon onion powder to the recipe.
This recipe is perfection as is, but you can also make some substitutions. Don’t sub anything for the mayonnaise as much as you may want to (it’s what makes the recipe). Feel free to sub cheddar cheese for Parmesan, though, if you’re out or use garlic powder in place of fresh. I’ve also subbed smoked paprika for the regular and didn’t even notice a difference.