Grilled Ranch Potatoes
User Reviews
4.6
Grilled Ranch Potatoes
Description
Grilled Ranch Potatoes use red potatoes cut into bite-sized pieces and coated with vegetable oil, salt, pepper, and ranch dressing mix to provide a zesty seasoning. Cooking them wrapped in heavy-duty aluminum foil on a hot grill steams and roasts the potatoes, allowing them to soften evenly while absorbing smoky heat from the grill. After about 20 minutes total cooking, the foil is carefully opened and the potatoes are sprinkled with shredded cheddar cheese, crispy crumbled bacon, and fresh parsley, adding layers of flavor and texture.
The potatoes have a tender interior with light grill char notes. The ranch seasoning mix infuses them with herb and spice flavors, while the cheddar and bacon add richness and saltiness. These can be served directly in the foil packet for casual eating or transferred to a serving plate, making them versatile for picnics, cookouts, or as a hearty side for grilled meats.
For best results, cut mini red potatoes in half lengthwise or larger reds into quarters for even cooking. Crisp bacon can be baked or grilled in advance, and melting the cheese can be assisted by placing the plated potatoes in a warm oven briefly. Serving immediately after topping preserves the melted cheese texture and warmth of the dish.
Ingredients
- 2 pounds potato see note, red
- 2 tablespoons vegetable oil
- 3 tablespoons Ranch dressing mix (1-ounce packet)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup cheddar cheese shredded
- 3 trips Bacon cooked crispy and crumbled
- 1 tablespoon parsley chopped
Instructions
- Preheat grill to medium heat or 400 degrees F.
- Add potatoes to a large mixing bowl. Drizzle with oil and stir to coat. Add salt, pepper, and ranch mix. Stir until the potatoes are well coated.
- Transfer potatoes to a square sheet of heavy-duty aluminum foil. (Don't use the regular kind, it'll break!) Group together in the center of the foil. Fold one side over the potatoes and then the other side so they are overlapping. This will create a long rectangle. Fold up the ends to seal everything in.
- Place potato packet on the hot grill, seam side up. Grill for 10 minutes. Flip and grill for another 10 minutes. Remove from heat.
- Place potato packet on a serving plater and cut an uppercase I in the middle of the foil. Carefully open the sides of the foil pack and fold them down. Sprinkle the potatoes with cheese, bacon, and parsley. Serve immediately.
Notes
- Cut mini red potatoes in half lengthwise or quarter larger red potatoes for even cooking.
- Bacon can be cooked in the oven or on the grill for convenience.
- To melt cheese better, place potatoes on a warm oven briefly after adding toppings.
- Serve potatoes directly from foil or transfer to a serving bowl before adding cheese and bacon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 26mg | 9% |
| Sodium | 1227mg | 51% |
| Potassium | 1078mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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