Baked Potatoes in Foil with Parmesan Ranch Sauce

Save this recipe on:

Golden, crispy-skinned baby potatoes filled with a warm, creamy ranch-parmesan sauce—this side dish is pure comfort food with a gourmet twist. The foil-baked method gives the potatoes a soft, buttery interior while keeping the skin crisp and slightly smoky if cooked over a grill.

Whether you’re hosting a backyard cookout or need a quick oven-baked side for a weeknight dinner, these foil-baked potatoes topped with rich parmesan ranch sauce are crowd-pleasers. They’re effortlessly elegant, low-mess, and utterly satisfying. Pair them with grilled meats or serve alongside roasted vegetables for a hearty, crave-worthy meal.

---

Ingredients for this Baked Potatoes in Foil with Parmesan Ranch Sauce

• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup ranch dressing (homemade or store-bought)
• 1/3 cup grated Parmesan cheese
• 1 tablespoon butter, melted
• 1 teaspoon garlic powder
• Fresh chopped parsley, for garnish

---

Step 1: Prep the Potatoes

Wash the baby potatoes thoroughly and slice them in half. Pat dry with a towel to remove any excess moisture. Toss the halved potatoes in olive oil, then season with salt and freshly ground black pepper.

Step 2: Wrap in Foil

Lay out a large piece of aluminum foil and place the seasoned potatoes in the center. Fold up the edges to form a sealed packet. If you’re baking a large batch, divide into two foil packets to ensure even cooking.

Step 3: Bake or Grill

Place the foil packet(s) on a baking sheet if using the oven, or directly onto the grill. Bake at 400°F (200°C) for 30-35 minutes, or until the potatoes are fork-tender. On a grill, cook over medium heat for the same amount of time, flipping the packet halfway through.

Step 4: Make the Parmesan Ranch Sauce

While the potatoes bake, combine the ranch dressing, grated Parmesan, melted butter, and garlic powder in a small saucepan. Warm over low heat until the sauce is smooth and slightly thickened.

Step 5: Serve

Carefully open the foil packet (watch for steam), and spoon the warm Parmesan ranch sauce over each potato half. Garnish with freshly chopped parsley and a crack of black pepper before serving.

---

Frequently Asked Questions

What kind of potatoes work best for this recipe?

Baby Yukon Gold or red potatoes are perfect due to their thin skins and creamy texture.

Can I make these ahead of time?

Yes, bake the potatoes and prepare the sauce in advance. Store them separately and reheat just before serving.

Can I use a different cheese?

Absolutely! Try shredded mozzarella, cheddar, or a cheese blend if you prefer.

Is this dish gluten-free?

Yes, as long as your ranch dressing is certified gluten-free, the entire recipe qualifies.

How can I make this vegetarian?

This recipe is naturally vegetarian. Just double-check the ranch dressing ingredients if store-bought.

Can I grill these at a barbecue?

Definitely. Just make sure your foil packets are tightly sealed and grill over medium heat, flipping once.

---

Print

Save this recipe on: