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one opened plain foil packet of overlapping tender red-skinned potato coins with melted orange cheddar and tiny dried ranch-herb flecks, with no bacon, sausage, bottled dressing or garnish
Andre Lewis

Cheesy Ranch Potatoes

Thin red-potato coins steam inside foil packets on the grill, then cheddar melts over them at the finish. Mix the ranch seasoning evenly and seal the packets well so the measured water stays inside as steam. Test a slice before adding cheese; once the potatoes are tender, the cheddar only needs a few minutes on the cooler side of the grill to soften without burning against the foil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs small red potatoes scrubbed and sliced 1/4 inch thick
  • 2 tbsp unsalted butter melted
  • 1 tbsp dry buttermilk powder
  • 1 tsp dried chives
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup water divided
  • 4 oz sharp cheddar grated

Method
 

  1. Heat a covered grill to medium, about 400°F, with a cooler area available. Cut 4 large double-layer sheets of heavy-duty foil.
  2. Toss potato slices with melted butter, buttermilk powder, chives, dill, garlic powder, onion powder, salt and pepper until evenly coated. Divide among the foil sheets in shallow overlapping layers.
  3. Add 1 tablespoon water to each packet and fold the edges tightly to seal, leaving a little headroom for steam. Grill covered for 25 to 30 minutes, turning packets once halfway through.
  4. Move packets to the cooler side, open one carefully away from your face and test a potato slice with a fork. Reseal and cook a little longer if it is still firm.
  5. Open all packets, divide cheddar over the potatoes and close the grill lid for 3 to 5 minutes until the cheese melts. Rest for 3 minutes and serve one packet per person.