Name: Cheesy Ranch Potato Foil Packs Recipe
Ingredients: 2 pounds Russet Potatoes: Russet potatoes are the workhorse of this recipe. Their high starch content makes them incredibly fluffy and tender when cooked, and they hold their shape beautifully in foil packs. You’ll want to choose potatoes that are firm, free from blemishes, and roughly the same size for even cooking. If you prefer a slightly sweeter potato, Yukon Golds or red potatoes can also be used, though they will have a slightly different texture.; 1/2 cup Olive Oil: Olive oil is essential for both flavor and texture. It helps to coat the potatoes evenly, preventing them from sticking to the foil and ensuring they cook through without drying out. Olive oil also adds a subtle richness and healthy fat to the dish. For a richer flavor, you could even use melted butter or a combination of both.; 1 packet (1 ounce) Dry Ranch Seasoning Mix: This is the star flavor component! A packet of dry ranch seasoning mix is what gives these potatoes their signature tangy, herby, and utterly addictive taste. You can find ranch seasoning mix in the spice aisle of most grocery stores. For a lower sodium option, look for reduced-sodium ranch mix or even consider making your own ranch seasoning from scratch (recipes abound online!).; 1 cup Shredded Cheddar Cheese: Cheese is the cheesy in cheesy ranch potatoes! Shredded cheddar cheese melts beautifully and adds a classic, comforting cheesy flavor that complements the ranch perfectly. Feel free to experiment with other cheeses too! Monterey Jack, Colby Jack, pepper jack for a bit of spice, or even a blend of cheeses would all work wonderfully. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often melt more smoothly and have a fresher flavor.; 1/4 cup Fresh Parsley, chopped (optional, for garnish): Fresh parsley adds a pop of color and a touch of freshness to the finished foil packs. It’s not strictly necessary for the flavor, but it elevates the presentation and adds a bright, herbaceous note that balances the richness of the cheese and ranch. Other fresh herbs like chives, dill, or green onions would also be delicious garnishes.; Salt and Black Pepper to taste: While the ranch seasoning mix contains salt, you may still want to add a pinch of extra salt and freshly ground black pepper to enhance the overall flavor, especially if you are using unsalted butter or a lower sodium ranch mix. Taste and adjust seasoning as needed.

Ingredients

Scale

2 pounds Russet Potatoes: Russet potatoes are the workhorse of this recipe. Their high starch content makes them incredibly fluffy and tender when cooked, and they hold their shape beautifully in foil packs. You’ll want to choose potatoes that are firm, free from blemishes, and roughly the same size for even cooking. If you prefer a slightly sweeter potato, Yukon Golds or red potatoes can also be used, though they will have a slightly different texture.

1/2 cup Olive Oil: Olive oil is essential for both flavor and texture. It helps to coat the potatoes evenly, preventing them from sticking to the foil and ensuring they cook through without drying out. Olive oil also adds a subtle richness and healthy fat to the dish. For a richer flavor, you could even use melted butter or a combination of both.

1 packet (1 ounce) Dry Ranch Seasoning Mix: This is the star flavor component! A packet of dry ranch seasoning mix is what gives these potatoes their signature tangy, herby, and utterly addictive taste. You can find ranch seasoning mix in the spice aisle of most grocery stores. For a lower sodium option, look for reduced-sodium ranch mix or even consider making your own ranch seasoning from scratch (recipes abound online!).

1 cup Shredded Cheddar Cheese: Cheese is the cheesy in cheesy ranch potatoes! Shredded cheddar cheese melts beautifully and adds a classic, comforting cheesy flavor that complements the ranch perfectly. Feel free to experiment with other cheeses too! Monterey Jack, Colby Jack, pepper jack for a bit of spice, or even a blend of cheeses would all work wonderfully. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often melt more smoothly and have a fresher flavor.

1/4 cup Fresh Parsley, chopped (optional, for garnish): Fresh parsley adds a pop of color and a touch of freshness to the finished foil packs. It’s not strictly necessary for the flavor, but it elevates the presentation and adds a bright, herbaceous note that balances the richness of the cheese and ranch. Other fresh herbs like chives, dill, or green onions would also be delicious garnishes.

Salt and Black Pepper to taste: While the ranch seasoning mix contains salt, you may still want to add a pinch of extra salt and freshly ground black pepper to enhance the overall flavor, especially if you are using unsalted butter or a lower sodium ranch mix. Taste and adjust seasoning as needed.

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Instructions

Step 1: Prepare the Potatoes

Wash and scrub the potatoes: Thoroughly wash the potatoes under cool running water to remove any dirt or debris. Scrub them well with a vegetable brush to ensure they are clean.

Cut the potatoes: You have a few options for cutting the potatoes depending on your preference and cooking method. For foil packs, it’s best to cut them into bite-sized pieces so they cook quickly and evenly. You can dice them into approximately 1-inch cubes, or slice them into rounds about 1/4-inch thick. Uniformity in size is key for even cooking. No need to peel the potatoes if you prefer to leave the skins on for added nutrients and texture. If you do peel them, that’s fine too!

Step 2: Assemble the Foil Packs

Prepare the foil: For each serving, you’ll need a large sheet of heavy-duty aluminum foil (about 12×12 inches). If you’re using regular foil, double it up to prevent tearing.

Layer the ingredients: In the center of each foil sheet, place a portion of the cut potatoes. Drizzle generously with olive oil (about 1-2 tablespoons per pack). Sprinkle with a generous amount of dry ranch seasoning mix (about 1-2 tablespoons per pack, depending on your taste). Season with a pinch of salt and black pepper, if desired. Top with a generous handful of shredded cheddar cheese (about 1/4 cup per pack).

Step 3: Seal the Foil Packs

Create a packet: Bring the long sides of the foil together over the potatoes and fold them over several times to create a tight seal. Then, fold in the short ends to create a securely sealed packet. The goal is to create an airtight environment that will steam the potatoes as they cook. Make sure to leave a little space inside the packet for steam to circulate.

Step 4: Cook the Foil Packs

You have several options for cooking these foil packs: grilling, baking, or even over a campfire!

Grilling: Preheat your grill to medium heat (around 375-450°F or 190-230°C). Place the foil packs directly on the grill grates. Grill for 20-30 minutes, or until the potatoes are tender when pierced with a fork. Cooking time will vary depending on the heat of your grill and the size of your potato pieces.

Baking: Preheat your oven to 400°F (200°C). Place the foil packs on a baking sheet and bake for 30-40 minutes, or until the potatoes are tender. Again, cooking time can vary depending on your oven and potato size.

Campfire: Place the foil packs directly on hot coals or on a grill grate over the campfire. Cooking time will be similar to grilling, but may be slightly longer depending on the heat of the fire. Rotate the packets occasionally for even cooking. Be cautious when opening foil packs cooked over a campfire as they will be very hot.

Step 5: Check for Doneness and Serve

Check for tenderness: To check if the potatoes are done, carefully open one foil pack (be mindful of escaping steam!) and pierce a potato piece with a fork. It should be easily pierced and tender throughout. If not, reseal the packet and continue cooking for a few more minutes.

Garnish and serve: Once the potatoes are tender and cooked through, carefully open the foil packs. Sprinkle with fresh chopped parsley (if using) for a pop of color and freshness. Serve immediately while hot and cheesy! Be cautious when opening the foil packs as steam will escape.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 3-5g
Sodium: 500-700mg
Fat: 20-25g
Saturated Fat: 8-10g
Unsaturated Fat: 10-15g
Carbohydrates: 35-45g
Fiber: 4-6g
Protein: 8-10g
Cholesterol: 30-40mg