Cheesy Ranch Potatoes cooked in Foil Packs are the perfect side dish for cookouts and BBQs. Cooking in foil packs on the grill is super popular, and for good reason. You can customize your dish with your favorite ingredients; it’s easy, there’s virtually no cleanup, and most importantly, the flavor is outstanding.
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I’ve been doing “foil pack” cooking for years. I’m not sure if it harkens back to my Girl Scout days or maybe from when my family would go camping in the summer, and truthfully, it doesn’t really matter which one it is because it seems I’ve always known how to cook in foil packs.
Why I Love These Potatoes
They’re tender and soft, and pack a big flavor punch from the ranch seasoning, but let’s not stop there. They are also topped with velvety melted cheese, and that’s what makes this no ordinary recipe. Now, for the big surprise, they’re cooked in foil packs on the grill! I can’t even begin to tell you how much I love that part too, but I’ll try.
What You Need To Make Foil Pack Cheesy Ranch Potatoes
- Red Potatoes
- Extra-Virgin Olive Oil
- Ranch Seasoning
- Kosher Salt
- Fresh Cracked Pepper
- Sharp Cheddar Cheese
Great Topping For Cheesy Ranch Potato Foil Packs
- Sour cream
- Fresh herbs like Chives and Parsley
- Chopped Ham
- Chopped Bacon
- Sautéed Broccoli
- Shredded Pepper jack cheese
Pro Tip:
This is an excellent recipe for cookouts, picnics, and BBQs. To make things easy, I like to build my packets ahead of time and keep them on a sheet pan until it’s time to grill. They only take about 20 minutes to cook, then once they’re done, it’s fun to serve them to each person around the table. It’s like everyone gets their own little potato present!
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Recipe Notes
- I used red-skin potatoes, but others that are just as yummy are Yukon Gold, Russet, or baby potatoes.
- I lightly spray the bottom of the foil before placing any food down. Even though the potatoes are lightly coated with olive oil, it’s still good to have a slightly non-stick surface.
- If you’re also grilling steak or chicken, you can start the potatoes on the less hot part of the grill halfway through the main dish cooking process.
- Place the foil packs on the grill with the SEAM SIDE DOWN for the first 10 minutes.
- Be careful when opening the foil packets, as steam will have formed and will escape when the foil is peeled back.
Commonly Asked Questions
Red potatoes are ideal for this recipe, as they hold up well during cooking and have a delicious, tender texture when roasted.
A combination of mild cheddar, Monterey Jack, and pepper jack cheese is perfect for achieving a cheesy, flavorful result. Feel free to experiment with extra sharp cheddar as well.
Yes, you can bake the foil packs in a preheated oven at 400°F for about 25-30 minutes, or until the potatoes are tender and the cheese is melted.
Create the packets using heavy-duty foil. Place the seasoned, ranch-coated red potatoes in the foil, then fold and seal the edges to form a packet.
Canola oil is recommended for this recipe, but you can also use olive or vegetable oil. Mix the oil with salt, pepper, and ranch dressing to coat the potatoes evenly.
Craving More? Try These Potato Recipes:
- Air Fryer Baked Potatoes
- Classic Scalloped Potatoes
- Air Fryer Baked Sweet Potatoes
- Cheesy Hashbrown Potato Casserole
- Twice Baked Stuffed Baked Potatoes
- Air Fryer Crispy Baby Potatoes
Ingredients
- 1 ½ pounds red skin potatoes – cut into bite size pieces
- 2 tablespoons olive oil
- 3 tablespoons ranch seasoning mix
- ¼ teaspoon Kosher salt
- ¼ teaspoon fresh cracked pepper
- 1 cup sharp cheddar cheese – shredded
Instructions
- Heat grill to medium heat. Lightly spray four rectangles of foil with cooking spray. Set aside.
- Place potatoes in a large bowl. Drizzle on olive oil. Sprinkle on ranch seasoning, salt and pepper. Toss to coat potatoes. Place potatoes in center of each of four foil rectangles dividing equally. Fold foil and seal ends. Place on grill seam side down for 10 minutes. Turn pack over and continue to cook for 10 minutes.
- Remove packets from grill and carefully open. Sprinkle cheese on top of potatoes and place packet back on grill, closing lid, for 3-4 minutes, until cheese is melted. Top with addition salt and pepper if desired.
Oven Instructions
- Heat oven to 400 degrees. Prepare potato foil packs as instructed above. Cook in oven seam side down for 10 minutes then turn and continue to cook 15 more minutes until potatoes are done. Remove packets from oven, open and sprinkle on cheese. Return to oven for 2-3 minutes until cheese is melted.
Video
Notes
- Lightly spray the bottom of the foil before placing any food down. Even though the potatoes are lightly coated with olive oil, it’s still good to have a slight bit of a non-stick surface.
- If you’re also grilling steak or chicken, you can start the potatoes on the part of the grill that’s not as hot halfway through the main dish cooking process.
- Place the foil packs on the grill with the SEAM SIDE DOWN for the first 10 minutes.
- Be careful when opening the foil packets, as steam will have formed and will escape when the foil is peeled back.
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
I cannot wait to do these with the grandkids! For dessert they can help make your coconut pie in the mason jars! Two great ideas, Love your site and thank you for sharing so many great recipes.
Thank you so much, Sherry! I am thrilled you are following and cooking with me.
~Donya
there were 4 adults and everyone loved it. I put some ranch dressing on top when done cooking Thanks for recipe
I added some Garlic powder.