Cheesy Ranch Potatoes cooked in Foil Packs are the perfect side dish for cookouts and BBQ’s. 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 clean up, and most importantly, the flavor is outstanding.
I am officially in love with these potatoes! Yep, totally in love. They’re tender, soft and pack a big flavor punch from the ranch seasoning but let’s not stop there. They are also are 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.
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 summertime and truthfully, it doesn’t really matter which one it is because it seems I’ve always known how to cook in foil packs. It’s a convenient way to prepare main dishes, sides and even desserts. For our family, it’s the way to go for grilled fish and chicken recipes since you can build your foil packet with all your favorite ingredients which makes picky eaters really happy. The food in the packs cooks fast and the essence from whatever seasonings are used really comes through when you unwrap your special little bundle.
This is an excellent recipe for cookouts, picnics and BBQ’s. 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 get’s their own little potato present!
A few recipe notes:
- I used red skin potatoes but others that are just as yummy are Yukon Gold, Russett 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 slight bit of non-stick surface.
- If you’re also grilling steak or chicken, you can start the potatoes on a 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.
Great topping for Cheesy Ranch Potato Foil Packs:
- Sour cream
- Fresh herbs like Chives and Parsley
- Chopped Bacon
- Chopped Ham
- Sauteed Broccoli
- Shredded Pepperjack cheese
- 1 1/2 pounds red skin potatoes - cut into bite size pieces
- 2 tablespoons olive oil
- 3 tablespoons ranch seasoning mix
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked pepper
- 1 cup sharp cheddar cheese - shredded
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.
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.