Ingredients:

  • 2 lbs Russet Potatoes
  • 2 tbsp Avocado or Canola Oil
  • 1 tsp Kosher Salt
  • 1 packet (1 oz) Dry Ranch Seasoning
  • 1 tsp Smoked Paprika
  • 0.5 tsp Onion Powder

Instructions:

  1. Prep the potatoes. Scrub 2 lbs Russet Potatoes thoroughly and pat them dry with a kitchen towel.
  2. Cut the wedges. Slice each potato in half lengthwise, then into quarters, and finally into eighths until you have uniform wedges.
  3. Mix the seasoning. In a large bowl, whisk together 2 tbsp Avocado or Canola Oil, 1 tsp Kosher Salt, 1 packet (1 oz) Dry Ranch Seasoning, 1 tsp Smoked Paprika, and 0.5 tsp Onion Powder.
  4. Toss and coat. Add the potato wedges to the bowl and toss vigorously until every surface is coated in the spice slurry.
  5. Prepare the foil. Tear off two large sheets of heavy duty aluminum foil (about 18 inches long).
  6. Divide the portions. Place half the potatoes in the center of each sheet, laying them as flat as possible.
  7. Seal the packets. Fold the sides of the foil over the potatoes and crimp the edges tightly to trap all the steam inside.
  8. Heat the grill. Preheat your gas grill to medium high heat (about 400°F or 200°C).
  9. Cook the packets. Place the packets on the grill and cook for 20 minutes, flipping once halfway through, until the potatoes are tender when pierced with a fork.
  10. Vent and crisp. Carefully open the top of the foil for the last 2 minutes of cooking to let excess moisture escape and sizzle the edges.