These ranch grilled potatoes take salty and herbaceous ranch seasoning and pair it with creamy and comforting grilled potatoes to make an ideal side for any protein. Slid onto skewers and dressed up with homemade ranch seasoning, they’re flavorful without being overpowering. Just prep, grill, and enjoy a delicious addition to your meal.
If you love all things ranch, then these ranch grilled potatoes are going to right up your alley.
My family loves most forms of potato – from grilled potato wedges to Instant Pot mashed potatoes to bacon potato salad, we like pretty much everything. And these grilled ranch potatoes are no exception.
What’s a little different about these is they use my homemade ranch seasoning, which is not hard to make at all and gives a ton of flavor. It also helps keep this recipe dairy free if that’s something you need (though you would need to find dairy free ranch dressing if you’d like to drizzle it on top).
They’re great with just about any grilled protein, and my family loves them with grilled steak particularly. But really you can enjoy them with most anything!
So read on for the easy, straight-forward instructions, including step by step photos and grilling ranch potatoes.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Yellow potatoes – Yukon gold potatoes are a good option, or baby yellow potatoes. Just make sure they’re on the smaller side (and read the next section for my size recommendation).
- Oil – use a mild oil here that has a high smoke point, like avocado oil.
- Ranch seasoning – this recipes uses my homemade ranch seasoning, which is super easy to make and lends a lot of flavor to the potatoes.
- Optional: chopped fresh parsley and ranch dip or dressing – I love both of these on the potatoes, particularly using cool ranch on warm potatoes, but the grilled potatoes are flavorful enough without it.
How big should the potatoes be?
The larger your potato, the longer it’s going to take to cook. This is why I recommend using either baby potatoes or potatoes that are no longer (or wider) than 2.5 inches. Between 1.5 and 2 inches is roughly the ideal size for grilled potato skewers as it’s big enough to fit on the skewer but not so big that it’s going to take forever to cook on the grill.
How to make ranch potatoes on the grill
(Note: please see the recipe card at the end of this post for the complete written instructions.)
There are three main steps to this recipe: making the seasoning, prepping the potatoes, and grilling them up.
Make the ranch seasoning
Prep the potatoes
Grill the potatoes
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Ranch Grilled Potatoes with Homemade Seasoning
Equipment
- A small dish
- A colander
- A kitchen towel
- A large flat dish or bowl (I use a casserole dish)
- 4-6 12-inch metal skewers
- A platter (for serving)
Ingredients
Ranch Seasoning
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp dried chives
- ⅜ tsp garlic powder
- ⅜ tsp onion powder
- 1 tsp kosher salt
Potatoes
- 2 lbs of yellow potatoes between 1.5-2 inches at widest point
- 2 tsp of oil
- chopped fresh parsley optional
- ⅓ to ½ c ranch dip or dressing optional
Instructions
- Measure out each ingredient with the appropriate measuring spoon and place it into a bowl. Use a small whisk or other utensil to stir the ingredients together until thoroughly combined. Set aside.
- Before prepping the potatoes, preheat the grill to 400 degrees F.
- Rinse the potatoes in cool water, either in a colander or with your hands. Dry them off with a towel and set on a large cutting board. Use a large, sharp knife and cutting board to cut the potatoes in half across their thickest part (width-wise, not length-wise). Once cut, place potatoes in a large flat dish or bowl.
- After all the potatoes are halved, measure out the oil and drizzle it over the potatoes. Sprinkle seasoning over the potatoes as well, then use your hands to combine everything together, until potatoes are well covered with both oil and seasoning. If any of the seasoning isn’t sticking onto the potatoes use your hands to press pieces of the potato’s middle flat part into the dish, pressing the seasoning onto that side.
- Take out the skewers and glide the potato halves onto the them through the middle of each potato half. You should be able to fit 5 to 6 halves onto each skewer.
- Place the skewers onto the grill, close the lid, and let them cook for 15 minutes. Try to avoid placing them where any direct flame can get through as this can char the potatoes.
- When the 15 minutes are up, use an oven mitt or glove to flip the skewers and grill on second side for another 10 minutes. After the 10 minutes, pierce the thickest potatoes with a toothpick to see if they’re done in the middle. If not, grill another 4 to 8 minutes until they’re easily pieced to the center.
- Use the oven glove to remove them from the grill and place on a platter. Serve the potatoes while they’re still warm as is, or with fresh chopped parsley and a ranch drizzle on top.
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