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Grilled Fingerlings with Dill

Serves 12

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

Grilled Fingerlings with Dill

Photo: Leigh Beisch; Styling: Dan Becker
 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)
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.

Nutrition Facts

Servings Serves 12

Amount Per Serving
Calories 233Calories from Fat 33
% Daily Value *
Total Fat 8.7g14%

Saturated Fat 3.1g16%
Cholesterol 10mg4%
Sodium 281mg12%
Total Carbohydrate 36g12%

Dietary Fiber 3.9g16%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.