Friday, June 28

Grilled Petite Potatoes with Dill

Grilling potatoes is easy, fun, and perfect for the summer heat. By tenting the potatoes into aluminum foil you can ensure a nice even cook which is flavorful and enjoyable. You can do this with any potato but I find petite and fingerling work best.

Full time 35-60 minutes (based in grill)
Serves 4-6

You will need:

1 lb. petite potatoes
3 tbsp olive oil
1 tbsp dried dill
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp ground black pepper

Let us begin:

Start by getting your grill heated to a nice medium heat.

While this heats up we can prepare the potatoes.

Lay out two pieces of aluminum foil roughly 18" long. You are going to lay one over the other to create a + shape.

Clean your potatoes and dry them completely.

Cut them in half, if using fingerling cut them in 3-4 pieces. Pile them in the center of your aluminum foil +.

Top evenly with 2 tbsp olive oil, onion powder, dill, 1 tsp salt, and pepper.

Now for folding the perfect pack. Grab the bottom sheet of tin foil and wrap it up and over the potatoes.

Wrap the top sheet over this to create an nice double seal.

Roll the last 1/2"-1" of foil to create a little hand holder.

Shake pack to evenly distribute potatoes and seasoning.

Place on heated grill.

Cook 30-40 minutes, occasionally shaking pack to prevent bottom potatoes from burning and even cooking.

Remove from grill and carefully open, watching for steam. Check to make sure potatoes are easily pierced by a fork. If not reseal and grill in 5 minute increments.

Once cooked, set aside for a moment.

In your serving bowl place remaining olive oil and salt.

Pour potatoes into bowl and toss.

Serve and enjoy!