This easy summer side dish is one of my favorite grilling recipes. These cheesy Ranch-seasoned potatoes cooked in foil pair perfectly with grilled chicken, burgers, or steak and are a simple, crowd-pleasing addition to any cookout.
❤️ Why you’ll love it
- Minimal cleanup: everything cooks in foil, and the foil can be recycled afterwards.
- Foil-pack potatoes cook alongside burgers, steaks, or other grilled mains, saving time and effort.
- Kid-friendly and customizable: everyone can make their own packet with the ingredients they like.
These cheesy Ranch foil-grilled potatoes are a summer classic. They come together quickly, stay warm after cooking, and keep cleanup to a minimum so you can relax and enjoy the evening.
🧾 Ingredients
🔪 Instructions
Note: The following is a clear, step-by-step overview of the recipe. Below the overview you’ll find full ingredient amounts and oven instructions as well.
Step one
- Preheat the grill to medium-high heat.
- Wash the baby potatoes and cut any larger ones in half so all pieces are similar in size.
- Place the potatoes and chopped onion in a large mixing bowl.
Step two
- Add olive oil (or melted butter), Ranch seasoning mix, kosher salt (or less if using table salt), and cracked black pepper.
- Toss with your hands or a spoon until every piece is evenly coated with the oil and seasoning.
Step three
- Divide the seasoned potatoes between six rectangles of aluminum foil. Spray the foil lightly with nonstick cooking spray if desired.
- Top each portion with some shredded cheese and a whole peeled garlic clove.
- Bring the long sides of the foil up over the potatoes and fold the edges together, then fold the ends to form a tight, well-sealed packet.
Step four
- Place the sealed packets on the grill with the seam side down.
- Cook for 5–10 minutes, depending on the potato size, then flip each packet using tongs and cook an additional 10 minutes or until the potatoes are tender.
- Remove from the grill and let packets rest briefly. Open carefully to avoid hot steam.
🎥 Video
- Grill (or oven if preferred)
- Heavy-duty aluminum foil
- Large mixing bowl
- Tongs for turning packets
🥫 Storage
Leftover foil packets can be stored in the refrigerator without opening. Reheat in the oven or on the grill until warmed through. They will stay good in the fridge for up to 5 days. These potatoes do not freeze well, so discard after five days for best quality.
💭 Tips
Expert Tip: Exercise extreme caution when opening foil packets. Steam trapped inside is very hot and can cause burns—open away from your face and hands.
- Use heavy-duty foil or double up on regular foil to prevent tearing during grilling.
- Baby Yukon Gold or small red potatoes work best because they don’t need peeling. If you use russets, peel and dice them to similar sizes.
- Cut larger potatoes in half so all pieces cook at the same rate.
- These packets are perfect for camping—place them on hot coals for the same great result.
- You can assemble packets up to two days ahead and keep them refrigerated until ready to cook.
👩🍳 FAQs
They can. Make sure the potatoes are well coated in oil and spray the foil with a nonstick cooking spray if you want to minimize sticking.
Bring the two long sides up over the potatoes and press the edges together. Fold the seam once or twice and squeeze tightly. Fold each short end two or three times, pressing firmly on each fold to seal.
Yes. See the recipe below for oven temperatures and times.
You can use small fingerlings, a baby potato mix, or peeled and diced russets. Sweet potatoes or yams can also be used if diced smaller so they cook through.
- Add crumbled cooked bacon to the packet along with cheese for a smoky, savory boost.
- To avoid cheese sticking to the foil, cook without cheese, then open the packet and add cheese just before serving—though you’ll miss the crispy, browned bits.
- Make a lower-carb version by substituting cauliflower florets for the potatoes and adjusting cook time as needed.
- Swap the Ranch mix and cheddar for Italian seasoning and Parmesan for a different flavor profile.
These foil-grilled potatoes are a nostalgic, dependable recipe I often make when camping or hosting casual meals. They’re easy to scale up for larger groups and can be customized with meats, extra vegetables, or different cheeses to suit your crowd.
If you love this recipe, consider rating it and saving it to your personal collection for future cookouts.
📖 Recipe
Cheesy Ranch Foil Grilled Potatoes
Ingredients
- 1½ pounds baby potatoes (Yukon Gold or red)
- 1 cup chopped onion
- 2 tablespoons olive oil or melted butter
- 1 ounce Ranch seasoning mix
- 6 garlic cloves, peeled but left whole
- ½ teaspoon kosher salt (use ¼ teaspoon if using table salt)
- ½ teaspoon cracked black pepper
- 1½ cups shredded Cheddar or Pepper Jack cheese
Instructions
- Preheat the grill to medium-high heat. Wash the potatoes and halve any larger ones so the pieces are uniform.
- Spray or lightly oil a rectangle of aluminum foil for each packet.
- Place the potatoes and chopped onion in a large bowl. Add olive oil, Ranch seasoning, salt, and pepper. Toss until evenly coated.
- Divide the mixture among six foil sheets. Top each portion with shredded cheese and one whole garlic clove.
- Seal each packet tightly by folding the long sides together and then folding up the short ends to make a secure packet.
- Place packets seam-side down on the grill. Cook 5–10 minutes, then flip with tongs and cook another 10 minutes, or until potatoes are tender.
- Remove from the grill and let rest briefly before opening. Be careful of hot steam when unwrapping.
Oven instructions
- Prepare packets as directed above.
- Preheat the oven to 425°F (220°C).
- Place packets on a baking sheet seam-side down. Bake 10 minutes, flip, and bake 10–15 minutes more until potatoes are tender.
- Remove and serve carefully.
Notes
Expert Tip: Open foil packets carefully; escaping steam can cause burns. Use heavy-duty foil or double layers to avoid punctures during grilling.
- Assemble packets up to two days ahead and refrigerate until ready to cook.
- For a crispier result, finish packets open on the grill for a minute or two to brown the cheese.
- Customize with sausage, bacon, or vegetables to make the packet a full meal.
Nutrition Facts (per serving)
Calories: 271 | Carbohydrates: 26 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 7 g | Sodium: 732 mg | Fiber: 3 g
Nutrition information is an estimate. For medical concerns, verify values with your own calculator.