Get ready to transform your ordinary side dish into a mouthwatering sensation that will have everyone at your barbecue begging for seconds! These Grilled Foil Ranch Potatoes are not just a side dish - they're a flavor explosion that combines the zesty kick of ranch seasoning, the richness of melted cheese, and the smoky goodness of grill-charred potatoes. Whether you're a grilling novice or a backyard BBQ champion, this recipe is about to become your new secret weapon for creating irresistible side dishes that steal the show.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 packet ranch dressing mix
- 1/4 cup olive oil
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat, around 400°F (200°C). This will ensure that the potatoes cook evenly and develop a nice char.
- Wash and scrub the medium potatoes thoroughly to remove any dirt. You can peel them if you prefer, but leaving the skin on adds flavor and texture.
- Dice the potatoes into small, uniform pieces, about 1-inch cubes. This will help them cook evenly and quickly.
- In a large mixing bowl, combine the diced potatoes with the ranch dressing mix. Make sure the potatoes are evenly coated with the seasoning.
- Add the olive oil to the bowl and toss the potatoes again to ensure they are well coated. The olive oil will help the potatoes crisp up while cooking.
- Season the mixture with salt and pepper to taste. Remember that the ranch dressing mix already contains some seasoning, so adjust accordingly.
- Cut two large pieces of aluminum foil, each about 12 inches long. Place half of the potato mixture in the center of each piece of foil.
- Fold the sides of the foil over the potatoes, then fold the ends to create a sealed packet. Make sure the packets are tightly sealed to prevent any steam from escaping.
- Place the foil packets directly on the grill grates. Cook for about 25-30 minutes, flipping the packets halfway through to ensure even cooking.
- After 30 minutes, carefully remove the packets from the grill using tongs. Be cautious of the hot steam that will escape when you open the packets.
- Open the foil packets and sprinkle the shredded cheese over the potatoes. Close the packets again and let them sit for about 5 minutes on the grill to allow the cheese to melt.
- Once the cheese has melted, carefully open the packets and serve the grilled ranch potatoes hot. Enjoy your delicious, cheesy side dish!
Tips
- Potato Selection Matters: Choose medium-sized potatoes with similar sizes to ensure even cooking. Russet or red potatoes work best for this recipe.
- Uniform Cutting is Key: Dice your potatoes into consistent 1-inch cubes to guarantee each piece cooks evenly and gets that perfect crispy exterior.
- Don't Skimp on Seasoning: Make sure every potato piece is thoroughly coated with ranch mix and olive oil for maximum flavor.
- Foil Packet Technique: Create a tight seal on your foil packets to lock in moisture and prevent steam from escaping. This helps the potatoes steam and grill simultaneously.
- Grill Temperature Control: Maintain a consistent medium-high heat around 400°F for optimal cooking. Too low, and they'll be soggy; too high, and they'll burn.
- Cheese Melting Hack: Add cheese in the last 5 minutes of cooking to ensure it melts perfectly without burning.
- Safety First: Always use tongs when handling hot foil packets and be cautious of steam when opening them.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 10mg
