Great flavor. I used a squeeze tube of dill which had a little stronger flavor than the dried. I would do it that way again. Also didn't oil the foil (purely from a concern about calories) so the potatoes stuck a little to the foil, but they were easy to pry off. Yum! We will make these again. Wonderful with burgers.
Grilled Fingerlings with Dill
Photo: Leigh Beisch; Styling: Dan Becker
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Amount per serving
- Calories: 233
- Calories from fat: 33%
- Protein: 4.4g
- Fat: 8.7g
- Saturated fat: 3.1g
- Carbohydrate: 36g
- Fiber: 3.9g
- Sodium: 281mg
- Cholesterol: 10mg
- 6 pounds fingerling potatoes, halved lengthwise (if very small, keep whole)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons butter, softened
- 1/4 cup roughly chopped fresh dill
- Coarse sea salt, for finishing (optional)
- 1. Prepare a grill for medium heat (350° to 450°). In a large bowl, toss potatoes with oil, kosher salt, and pepper.
- 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.
- 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.
- 4. Transfer potatoes to a large bowl. Toss with butter and dill. Arrange on a platter; sprinkle with coarse sea salt if you like.
- 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 4.
- Note: Nutritional analysis is per serving.
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