Dill Potatoes Grilled in a Packet

Dill Potatoes on aluminum foil

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
487 Calories
13g Fat
85g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 487
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 19%
Cholesterol 10mg 3%
Sodium 600mg 26%
Total Carbohydrate 85g 31%
Dietary Fiber 9g 32%
Total Sugars 5g
Protein 10g
Vitamin C 39mg 194%
Calcium 65mg 5%
Iron 4mg 25%
Potassium 2145mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 6 to 8 large new potatoes

  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • 2 to 3 tablespoons finely chopped fresh dill

  • 2 tablespoons unsalted butter, melted

  • 1 1/2 teaspoons sea salt

  • 1 teaspoon coarsely ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Dill Potatoes ingredients

    The Spruce Eats / Diana Chistruga

  2. Wash potatoes, dry well, and cut into quarters. Place potato pieces in a resealable container or a zip-top bag.

    Potato pieces in a glass container

    The Spruce Eats / Diana Chistruga

  3. Mix together olive oil, minced garlic, chopped dill, melted butter, salt, and black pepper in a small bowl.

    Olive oil, minced garlic, chopped dill, melted butter, salt, and black pepper in a bowl with a fork

    The Spruce Eats / Diana Chistruga

  4. Pour mixture over potatoes, seal the container, and let marinate for 30 minutes.

    Potatoes with the herb mixture in a glass container

    The Spruce Eats / Diana Chistruga

  5. 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.

    Potatoes with the herb mixture on top of aluminum foil

    The Spruce Eats / Diana Chistruga

  6. Place another piece of foil on top and crimp the edges together to create a packet. Make 3 small holes on the top of the packet to allow steam to escape while cooking.

    Potato mixture sealed in aluminum foil

    The Spruce Eats / Diana Chistruga

  7. Place potato packet on the grill and cook for 30 to 40 minutes, or until tender. 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.

    Dill Potatoes Grilled in an aluminum foil Packet

    The Spruce Eats / Diana Chistruga


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

Recipe Variations

  • This is a great recipe for altering to your liking, such as adding or swapping out different herbs like fresh parsley, rosemary, or chives.
  • Make the dish a little more substantial by throwing in some thinly sliced onion and/or including diced red and green pepper.
  • If you'd like to add a bit of color to the dish, substitute half of a sweet potato for the white potato.
  • If you want to make the dish vegan, you can eliminate the melted butter and increase the olive oil by 2 tablespoons.