Description

These foil packet potatoes are simple, savory, and perfect for grilling, baking, or campfire cooking. Baby potatoes are tossed in a creamy Parmesan Ranch sauce, wrapped in foil, and baked until tender and golden. They make the ultimate side dish for steak, chicken, or burgers—easy cleanup and big flavor!

Ingredients

Units Scale

2 lbs baby potatoes (red or yellow), halved or quartered if large

1/2 cup ranch dressing

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tbsp olive oil

1/2 tsp black pepper

1/4 tsp salt

1 tbsp chopped fresh parsley (optional, for garnish)

Extra Parmesan for topping (optional)

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Instructions

Preheat oven or grill:
If baking, preheat oven to 400°F (200°C). If grilling, preheat to medium-high.
Prepare sauce:
In a large bowl, mix ranch dressing, Parmesan cheese, garlic, olive oil, salt, and pepper.
Toss potatoes:
Add potatoes to the bowl and toss until fully coated in the sauce.
Make foil packets:
Cut 4 large sheets of heavy-duty foil. Divide potatoes evenly among the foil sheets. Fold and seal each packet tightly to keep in the steam.
Cook:
- Oven: Place packets on a baking sheet and bake for 35–40 minutes or until potatoes are tender.
- Grill: Place packets directly on grill grates, close lid, and cook for 30–35 minutes, flipping halfway through.
Serve:
Carefully open packets (watch for steam!). Sprinkle with fresh parsley and extra Parmesan if desired. Serve hot.

Notes

You can prep the packets ahead of time and keep them in the fridge until ready to cook.
Add chopped bacon or crumbled feta for extra flavor.

Works great with sweet potatoes too—just adjust cook time slightly.