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Grilled Ranch Potatoes in a Foil Packet, Backyard Cookout Style

Grilled Ranch Potatoes

These Grilled Ranch Potatoes are the workhorse side of every American backyard cookout. Baby reds get tumbled with olive oil and a tangy ranch blend, then sealed in foil and set over medium grill heat until creamy inside with crisp, browned edges. A finishing shower of sharp cheddar, smoky bacon, and fresh chives turns a humble potato into the dish guests circle back for.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb baby red potatoes or baby Yukon Golds, scrubbed and halved or quartered into 1-inch pieces
  • 3 tbsp olive oil
  • 2 tbsp ranch seasoning mix one 1 oz packet, or a homemade blend of buttermilk powder, dried parsley, dried dill, garlic powder, and onion powder
  • 2 tbsp unsalted butter cut into small pats
  • 0.5 tsp black pepper freshly ground
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon cooked until crisp and crumbled
  • 2 tbsp fresh chives thinly sliced, for finishing

Equipment

  • 1 gas or charcoal grill preheated to medium, about 375 F
  • 2 sheets heavy-duty aluminum foil about 18 inches long each
  • 1 Large mixing bowl
  • 1 Sharp knife and cutting board
  • 1 pair of tongs

Method
 

  1. Preheat a gas or charcoal grill to medium heat, about 375 F. If using charcoal, bank the coals to one side to create an indirect zone.
  2. Scrub the baby red potatoes well and pat them dry. Halve the smaller ones and quarter the larger ones so every piece is roughly 1 inch. Uniform sizing is what gives you evenly cooked potatoes.
  3. In a large mixing bowl, combine the cut potatoes, olive oil, ranch seasoning mix, and black pepper. Toss with your hands until every piece is glossy and coated. Start with 2 tablespoons of ranch seasoning and resist the urge to add more, since the mix is salty and will concentrate as the potatoes cook.
  4. Lay one sheet of heavy-duty aluminum foil on the counter and stack the second sheet on top of it for insurance against tears. Mound the seasoned potatoes in the center.
  5. Scatter the small pats of butter over the top of the potato pile. Bring the long sides of the foil up and over the potatoes, folding the edges down twice to seal. Roll in the short ends to form a tight, sealed packet.
  6. Set the foil packet on the grill grates over medium heat, or on the indirect side if using charcoal. Close the lid and cook for 25 minutes, flipping the packet once at the halfway point so the potatoes cook evenly.
  7. Carefully open the packet, watching for hot steam. Pierce a potato with a fork. It should slide in with almost no resistance. If they need more time, reseal and grill another 5 to 10 minutes.
  8. For browned edges, open the packet fully and slide the potatoes cut-side down directly onto the grates for the final 5 minutes. Turn once with tongs to get color on two sides.
  9. Return the potatoes to the open foil packet and immediately scatter the shredded cheddar and crumbled bacon over the top. Loosely tent the foil for 2 minutes off the heat so the cheese melts from the residual warmth.
  10. Shower with fresh chives and serve straight from the foil while hot.

Notes

  • Use waxy potatoes like baby reds or Yukon Golds. Russets fall apart in the foil and turn mealy.
  • Cut the potatoes to the same size so they cook evenly. Aim for roughly 1-inch pieces.
  • For real char marks, open the packet during the last 5 minutes and lay the potatoes cut-side down directly on the grates.
  • Serve straight from the foil alongside grilled steak, burgers, chicken, or corn on the cob, with sour cream or extra ranch dressing on the side for dipping.
  • Leftovers reheat well in a hot skillet with a splash of oil the next morning, topped with a fried egg.