Dill Potatoes Become Tender and Crispy When Grilled in a Packet

Yummy Dill Potatoes
Yummy Dill Potatoes. ivanmareev/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Serves 4 to 6 as a side dish
Ratings

Instead of a run-of-the-mill potato salad, try these grilled potatoes in a packet next time you have a cookout. They will compliment just about any meat, and your guests are sure to instantly become fans of the recipe. The potatoes are tossed with olive oil, melted butter, garlic, fresh dill, and salt and pepper and then wrapped in a foil packet and placed on the grill. The potatoes become soft and tender, with a little bit of crispiness on the edges. Delicious served warm or at room temperature.

What You'll Need

  • 6 to 8 large new potatoes
  • 1/4 cup olive oil
  • 2 cloves garlic (minced)
  • 2 to 3 tablespoons fresh dill (finely chopped)
  • 2 tablespoons butter (melted)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon coarse ground black pepper

How to Make It

  1. Wash potatoes, dry well, and cut into quarters. Place potato pieces in a resealable container or a zip-top bag.
  2. Mix together olive oil, minced garlic, chopped dill, melted butter, salt, and black pepper in a small bowl. Pour over potatoes, seal the container, and let marinate for 30 minutes.
  3. Preheat grill to medium heat. Using a slotted spoon, remove potatoes from container and place on a long sheet of aluminum foil. Pour enough of the marinade over potatoes to coat them well, but make sure they are not "swimming" in it.
  1. Place another piece of foil on top and crimp the edges together to create a packet. Make three small holes on the top of the packet to allow steam to escape while cooking.
  2. Place potato packet on the grill and cook for 30 to 40 minutes, or until tender. 
  3. Remove packet from grill and let sit for about 5 minutes. Using heat-resistant gloves, carefully unfold aluminum foil, being mindful hot steam will escape. Transfer potatoes to a platter and serve.

Tips and Variations

If you would like the potatoes to be a bit more crispy on the bottom, toward the end of cooking (maybe for the last 5 to 7 minutes) raise the heat a bit. Shake the packet a few times to make sure the potatoes aren't sticking to the foil. 

It is important that you don't add too much marinade to the foil packet—if you do, the potatoes will end up simmering in the liquid and will get mushy, and definitely not crispy at all. Just drizzle enough on to keep the potatoes moist while cooking.

This is a great recipe for altering to your liking, such as adding or swapping out different herbs, throwing in some thinly sliced onion, including diced red and green pepper, or even using a half sweet potato. If you want to make it somewhat healthier, you can eliminate the melted butter and increase the olive oil by 2 tablespoons.

Nutritional Guidelines (per serving)
Calories 199
Total Fat 13 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 10 mg
Sodium 595 mg
Carbohydrates 19 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)