Baked Potatoes in Foil Packets

This rustic foil-wrapped potato dish has transformed weeknight dinners at our house with its versatility and incredible flavor. The combination of tender potato slices and creamy Parmesan ranch sauce creates an irresistible side that works beautifully alongside almost any protein.

I first created these potatoes during a summer camping trip when I needed something simple yet impressive. The packets were such a hit around the campfire that they've become a regular fixture at home too especially when we're entertaining guests who always ask for the recipe.

Ingredients

• Russet or Yukon gold potatoes: Chosen for their starchy texture that becomes perfectly fluffy when baked
• Olive oil or butter: Creates the base for the seasoning to adhere and helps potatoes brown beautifully
• Garlic powder: Infuses every bite with aromatic flavor without the risk of burning like fresh garlic
• Smoked paprika: Adds a subtle smoky depth that enhances the grilled flavor even when baked
• Parmesan cheese: Both inside the packets and in the sauce brings umami richness and slight saltiness
• Sour cream: Provides tanginess and creaminess to the sauce opt for full fat for best texture
• Ranch seasoning mix: Delivers complex herb flavor without measuring multiple ingredients
• Lemon juice: Brightens the sauce with a touch of acidity that balances the richness

Step-by-Step Instructions

Season the Potatoes:

Slice potatoes into consistent half inch rounds to ensure even cooking throughout. Toss thoroughly in a large bowl with olive oil ensuring each slice is coated completely. Sprinkle with garlic powder onion powder smoked paprika salt and pepper making sure to distribute the seasonings evenly. The oil helps the seasonings stick and promotes browning.

Create the Foil Packets:

Lay out four generous pieces of aluminum foil approximately 12 inches long. Divide the seasoned potato slices equally among the foil pieces arranging them in a single layer when possible for even cooking. Sprinkle each portion with Parmesan cheese before sealing. Fold the foil over the potatoes and crimp the edges tightly to create a secure packet that will trap steam during cooking.

Cook to Perfection:

Place the sealed packets on a baking sheet for the oven or directly on grill grates. The packets need about 30 minutes of cooking time but always test for doneness by carefully opening one packet and piercing a potato with a fork. The fork should slide in easily with no resistance. Allow the packets to rest for 5 minutes after cooking as they will be extremely hot and continue cooking slightly.

Prepare the Sauce:

While potatoes cook whisk together all sauce ingredients until completely smooth. Let the sauce sit for at least 10 minutes before serving to allow the flavors to meld together. The consistency should be thick enough to coat the back of a spoon but still pourable. If too thick add a teaspoon of milk to adjust.

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power years ago when I accidentally used it instead of regular paprika and the entire family raved about the subtle smoky flavor. Now I keep several varieties in my spice cabinet for different applications.

Make Ahead and Storage

These potato packets excel as a prepare ahead option. You can assemble the packets completely up to 24 hours before cooking just keep them refrigerated. The sauce can also be made up to three days ahead and stored separately. This makes them perfect for busy weeknights or when entertaining.

Leftover potatoes should be refrigerated within two hours of cooking and will keep well for up to three days. While you can reheat them in the microwave for quick results I find they retain better texture when reheated in a 350°F oven for about 15 minutes. The sauce may separate slightly after refrigeration simply whisk vigorously to recombine before serving.

Perfect Pairings

These flavorful potato packets complement almost any protein but particularly shine alongside grilled meats. The creamy sauce and tender potatoes balance beautifully with the charred exterior of grilled chicken thighs or a perfectly seared steak. For a complete meal add a simple green salad with acidic vinaigrette to cut through the richness.

For vegetarian options serve alongside grilled portobello mushrooms or as part of a plant based feast with roasted vegetables. The versatility of these potatoes makes them appropriate for casual backyard barbecues and more elevated dinner parties alike.

Variations to Try

Customize these potato packets endlessly by switching up the seasonings and toppings. For a Mediterranean version replace the ranch seasoning with dried oregano and top with crumbled feta instead of Parmesan. A Southwest variation might include chili powder cumin and corn kernels mixed with the potatoes finished with cilantro and lime after cooking.

Root vegetable lovers can create a medley by adding sliced carrots sweet potatoes or parsnips to the packets. Just ensure all vegetables are cut to similar thickness for even cooking. The cooking time may need slight adjustment depending on your selections.

Frequently Asked Questions

→ Can I use sweet potatoes instead of russet or Yukon gold?

Yes, sweet potatoes are a delicious alternative. Keep the slice size similar and adjust cooking times as needed since sweet potatoes may cook faster.

→ How can I make the potatoes crispy?

Broil for the last 5 minutes in the oven or place the foil packets directly on grill grates for extra crispy edges.

→ Can the sauce be made ahead of time?

Absolutely! Prepare the Parmesan ranch sauce up to 2 days in advance and store it in the refrigerator until ready to serve.

→ What other garnishes can I use?

In addition to parsley, try chopped chives, green onions, or even crispy bacon bits for added flavor.

→ Can I cook these over a campfire?

Yes! Prep the foil packets ahead of time, keep them chilled, and cook them over campfire coals until tender.

→ Can I make this dish dairy-free?

To make it dairy-free, use vegan Parmesan and substitute the Parmesan in the sauce with nutritional yeast or a dairy-free alternative.