Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 12

Time: 45 minutes. We grill these potatoes to add a Western flair (and free up room in the oven).

How to Make It

Step 1

Prepare a grill for medium heat (350° to 450°). In a large bowl, toss potatoes with oil, kosher salt, and pepper.

Step 2

Set out 4 sheets heavy-duty foil (each about 12 by 26 in.). Oil foil; divide potatoes among sheets, arranging them cut side down in a single layer on the short half of each sheet. Fold other half of each sheet over potatoes and crimp edges to seal.

Step 3

Grill packets, crimped sides up, covered, rotating halfway through, until potatoes are tender when pierced through foil, 20 minutes. Open packets; if potatoes aren't brown on cut sides, cook longer.

Step 4

Transfer potatoes to a large bowl. Toss with butter and dill. Arrange on a platter; sprinkle with coarse sea salt if you like.

Step 5

Make ahead: Up to 3 days ahead, grill potatoes, remove from foil, and chill. Reheat in an oiled baking pan in a 450° oven until hot, 15 minutes, then proceed with step

Step 6

Note: Nutritional analysis is per serving.

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