Grilled Red Potato Packets with Pesto Ranch Sauce

You can never have too many side dish recipes, so give Grilled Red Potato Packets with Pesto Ranch Sauce a try. One serving contains 381 calories, 4g of protein, and 29g of fat. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 88 cents per serving. The Fourth Of July will be even more special with this recipe. Head to the store and pick up basil pesto, unsalted butter, onion, and a few other things to make it today. 3889 people were glad they tried this recipe. It is brought to you by A Farm Girls Dabbles. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 46%. Grilled Red Potato Salad with Sausage and Ranch #BetterWithReds {Low fat , GF + High Protein}, Grilled Potato Packets, and Grilled Sausage Potato Foil Packets are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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 and pungency of your pesto, you may want to add more than 1/3 cup. Sometimes I add more ranch dressing, too! Season with salt and pepper to taste. Different store bought varieties and homemade versions of ranch dressing and basil pesto have varying levels of sodium, so adjust according to your tastes. Pour pesto ranch sauce over potatoes and onions, and then 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 and pepper if desired. Serve hot.

 

Step by step:

1. 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 and pungency of your pesto, you may want to add more than 1/3 cup. Sometimes I add more ranch dressing, too! Season with salt and pepper to taste. Different store bought varieties and homemade versions of ranch dressing and basil pesto have varying levels of sodium, so adjust according to your tastes.

2. Pour pesto ranch sauce over potatoes and onions, and then 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).

3. Heat grill to medium.

4. 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.

5. Remove from grill and open up packets to create a sort of individual "bowl". Sprinkle with fresh chives, plus additional salt and pepper if desired.

6. Serve hot.

Nutrition Information:

covered percent of daily need