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:

1/3 c. basil pesto

2 T. chopped fresh chives

kosher salt and freshly cracked black pepper, to taste

1/4 c. olive oil

half of a large sweet onion (such as Vidalia), peeled and sliced thin

1/3 c. ranch dressing

2 lbs. red potatoes, scrubbed clean (leave skins on), diced into 1/2" cubes

1/4 c. unsalted butter

Equipment:

microwave

bowl

aluminum foil

grill

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:

Quickview
381k Calories
4g Protein
28g Total Fat
28g Carbs
4% Health Score
Limit These
Calories
381k
19%

Fat
28g
44%

  Saturated Fat
8g
51%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
25mg
9%

Sodium
497mg
22%

Get Enough Of These
Protein
4g
8%

Vitamin K
29µg
28%

Potassium
738mg
21%

Vitamin C
15mg
19%

Vitamin B6
0.29mg
15%

Vitamin E
2mg
14%

Fiber
3g
13%

Manganese
0.26mg
13%

Phosphorus
123mg
12%

Vitamin A
573IU
11%

Copper
0.22mg
11%

Vitamin B1
0.15mg
10%

Magnesium
37mg
9%

Vitamin B3
1mg
9%

Folate
33µg
8%

Iron
1mg
8%

Vitamin B5
0.57mg
6%

Calcium
50mg
5%

Zinc
0.61mg
4%

Vitamin B2
0.07mg
4%

Selenium
1µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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