These Grilled Potato Packets feature grilled potatoes in foil that are dressed in a simple pesto-ranch sauce and ready in less than 30 minutes. A versatile and easy side that’s perfect with anything from the grill!
This recipe for individually portioned Foil Packet Grilled Potatoes is a favorite with my family. Each packet is like a little gift you get to open from the grill, and so darn tasty with tender potatoes in a simple pesto-ranch sauce!
Why We ❤️ Grilled Potatoes in Foil
Grilled potatoes are an easy mainstay and when I feel like dressing them up I swirl them in a mix of ranch dressing and store-bought pesto, both of which add flavor without a lot of effort. Making potatoes could not be easier than grilled potatoes in foil on grill, which results in a versatile and flavor-packed side that will go with all of your favorite meat dishes. Or, you could make this in a large batch and serve it as a warm potato salad. Here’s why you’ll love these grilled potatoes in foil:
- The sauce! Ranch is already hard enough to resist, and when you add pesto it’s absolutely impossible! I love the blend of these two familiar sauces that create a wonderfully memorable addition to basic potatoes.
- Easy. You’ll use store-bought ranch and pesto to make this recipe, which keeps things so easy when it comes to prep. Then let the grill do the work of cooking them while you finish making the rest of the meal.
- Versatile. I love cooking with red potatoes because they are the perfect canvas for whatever you add to them. You can use my method as your jumping-off place for adding fresh herbs – think basil or oregano -, cheese, garlic, and more.
Recipe Ingredients
Here’s a glance at what you’ll need to make grilled potatoes in foil on grill. Find the printable recipe card at the end of this post for the exact ingredient amounts.
- Potatoes – I mostly use red potatoes to make foil packet grilled potatoes, although you can certainly use other varieties. See my notes below on potatoes.
- Onion – I like to use sweet yellow onions, such as Vidalia onions, whenever I can find them.
- Butter & olive oil – These are used to make the pesto ranch sauce.
- Ranch dressing – Use my homemade ranch dressing or a store-bought dressing, such as Hidden Valley Original Ranch Dressing in a bottle.
- Pesto – Pick up a jar of your favorite basil pesto or make your own.
- Salt & pepper – Simple seasonings are all you need because of the flavorful pesto ranch sauce.
- Chives – I like to open up the potato packets and garnish with fresh chopped chives!
Can I Use Other Varieties of Potatoes?
Yes, you can use any type of potatoes to make grilled potatoes in foil, although waxy potatoes, such as small red or white potatoes, are preferable because they hold up well to heat. I also really like to use Yukon Golds, as they have a creamier texture. Russets work, too – although their texture can get a bit crumbly for a recipe like this. (I recommend saving the Russets for baked potatoes!)
How To Make Grilled Potatoes in Foil on Grill
Here’s a look at how you’ll prepare these grilled potatoes. I’ve included a few photos that specifically show how to create the foil packets, so this will help you when you make them. Find the detailed instructions in the printable recipe card lower down.
- Make potato mixture. Place the potatoes and onion in a large bowl.
- Mix sauce. Melt the butter in a bowl in the microwave, then whisk in the olive oil, ranch dressing, and basil pesto.
- Combine. Fold the pesto ranch sauce into the potatoes and onions.
- Add potatoes. Divide the potato and onion mixture evenly between 6 pieces of heavy duty foil.
- Fold the foil. Bring the two long sides up over the potatoes so that the long sides meet, then fold them over and crease tightly.
- Finish. Fold each of the shorter ends over a couple times and crease them tightly.
- Grill. Heat the grill to medium and cook the packets, creased side down, for 15 minutes. Flip the packets over and grill for an additional 10 to 15 minutes, or until potatoes are perfectly soft.
- Open. Remove the packets from the grill and open up packets to create a “bowl.” Sprinkle with fresh chives and serve!
Tips & Variations
Here are a few easy tips, plus some variation ideas you can try if you’d like to adapt this recipe:
- Use heavy duty foil. I always have heavy duty foil on hand – it just works better!
- Cook until soft. Nobody likes to bite into potatoes that aren’t fully cooked. Be sure to test a few potato pieces before pulling the packets off the grill.
- Add garlic. For even more garlicky flavor, sprinkle a few minced garlic cloves over your potatoes before you wrap them up.
- Add herbs. In addition to or instead of the chives, you can add more fresh herbs to the packets or as a garnish. I like to add chopped fresh basil, oregano, or rosemary to these potatoes.
- Add cheese. While there’s cheese in the pesto, if you are a cheese-lover you may want to add a bit more. Some types of cheese that would work here include grated or shredded Parmesan, soft goat cheese, or feta cheese crumbles. You can add the cheese to the foil packets before grilling, or use it as a garnish after the potatoes are cooked.
- Make it into one dish. Sometimes I’ll double this recipe and divide it between two larger foil packets, then combine the packets when the potatoes are cooked. It’s a sort of warm potato salad that allows people to take as large of a portion as they wish.
Serving Suggestions
Grilled potatoes in foil on grill is such a great side because you can serve it with virtually anything you can think of. Meat, fish, more veggies – here are some of our favorite was to enjoy foil packet grilled potatoes:
- Grilled meat. When you’re already planning to grill dinner, foil packet grilled potatoes make a fantastic side to grilled meat. We love them with sugar grilled steak or juicy turkey burgers.
- Fish. Keep the grill theme going and serve grilled scallops or grilled shrimp with grilled potatoes in foil.
- Salad. Serve potatoes with a salad like roasted beet salad, winter apple salad, or Mexican corn salad, or make a heartier grilled chicken southwest salad.
- Vegetables. Add a side of vegetables to your potatoes! Grilled asparagus or roasted asparagus is always a nice choice, or try this beautiful grilled vegetable salad.
Proper Storage
Place leftover cooled potatoes in an airtight container and store them in the fridge for up to 3 days. You can reheat the potatoes in the microwave for about 1-2 minutes until warmed through, giving them a stir to distribute the sauce after it’s heated.
More Potato Recipes To Try
Grilled Potato Packets
Ingredients
- 2 pounds red potatoes, scrubbed clean (leave skins on) and diced into ½" cubes
- ½ large sweet yellow onion, peeled and thinly sliced (I like to use Vidalia onions when I can find them!)
- ¼ cup unsalted butter
- ¼ cup olive oil
- ⅓ cup prepared ranch dressing, such as Hidden Valley Original Ranch Dressing in a bottle
- ⅓ cup prepared basil pesto
- kosher salt & freshly cracked black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Place potatoes and onion in a large bowl.
- In a medium microwave-safe bowl, gently melt the butter in the microwave. Stir in olive oil, ranch dressing, and basil pesto. Depending on the flavor of your particular ranch dressing and pesto, you may want to add a bit more of each. Season with salt & pepper to taste. Then pour pesto ranch sauce over potatoes and onions, and fold to combine.
- Tear off 6 pieces of 18" x 18" heavy duty foil wrap. Fold each square in half to make a rectangle shape. Divide the potato and onion mixture between the 6 pieces of foil. Then bring the 2 long sides up over the potatoes so that the long sides meet. Fold them over and crease tightly. To finish the packet, fold each of the shorter ends over a couple times and crease tightly. (There is a photo in this post that shows what the packets should look like).
- Heat grill to medium.
- Add packets to grill grates, creased side down and grill for 15 minutes. Flip packets over and grill for an additional 10 to 15 minutes, or until potatoes are perfectly soft when pierced with a fork. Remove from grill and open up packets to create a sort of individual "bowl". Sprinkle with fresh chives, plus additional salt & pepper if desired. Serve hot.
Nutrition Information:
Disclaimer: This post is sponsored by Black Gold Farms, a company I’ve been proud to partner with for the past two years. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible!
I went through a phase where I cooked almost everything in packets. I think it’s time to bust out the aluminum foil again : )
Delicious! Also, I had a plain pork tenderloin I put some of the sauce on prior to grilling. Amazing!
Love the pesto ranch sauce! Perfect for grilled potatoes!
I love cooking potatoes on the grill in foil! I’ve never added pesto and ranch before, but that sure is going to change fast. Pinned.
I’ve always wanted to find a good way to do potatoes on the grill! These look delicious and just what I need to try!
We have been making most of our meals on the grill lately( along with about every neighbor around us!) Clean up is so quick and the food tastes amazing! Great combo of ranch and pesto. Love it!
Thanks, Wendy! I love when we can do the whole meal on the grill, so these packets are awesome!
Fast, easy to clean up afterwards, and yummy. I love this recipe, and am thinking it will be perfect for one of our camping weekend!
Yes, PERFECT for camping! :)
Looks delicious, Brenda! I need to grill more :)
Thanks, Kelly! (I love that my husband loves to grill!)