1. Scrub potatoes and cut into chunks of about 1 inch each. Combine crumbled bouillon cube with the ranch mix.
2. When ready to cook, preheat your oven to 430°F (220°C). Tear four or 15-inch (40cm) pieces of heavy-duty foil. Divide potatoes on the foil sheets. Drizzle generously with the ranch mix, and season with pepper.
3. Fold up the sides of the foil over the potatoes, pressing the seal tightly to prevent any juices from spilling out. Transfer the packs on a baking sheet and bake for 20-25 minutes. You can open foil packs being careful of trapped steam, and broil for 3-4 minutes to crisp up.
