Grilled Fingerlings with Dill
Photo: Leigh Beisch; Styling: Dan Becker
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
1
Prepare a grill for medium heat (350° to 450°). In a large bowl, toss potatoes with oil, kosher salt, and pepper.
Step 2
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
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
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
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
6
Note: Nutritional analysis is per serving.
Ingredients
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)
Directions
Step 1
1
Prepare a grill for medium heat (350° to 450°). In a large bowl, toss potatoes with oil, kosher salt, and pepper.
Step 2
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
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
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
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
6
Note: Nutritional analysis is per serving.
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