This is a version of my classic method for foil packet potatoes Grilled Dill Potatoes. It’s one of our favorite ways to make potatoes in the summer on the grill because the foil packet makes it so easy and there is little clean-up to do. We often use the herbs on our deck as a flavor inspiration and early in the spring chives were pretty much all we had, it turned out to be a favorite new flavor combination that you can enjoy all summer long.
For this recipe we make a relatively standard base recipe for foil packet potatoes that includes only olive oil, garlic, onion, salt and pepper. The lemon flavor comes from a compound butter that is melted on when they come off the grill. It’s also the time we sprinkle on the chives. These potatoes had a nice fresh, bright flavor from the lemon and a fresh hint of onion from the chives.
Here’s what you need:
We’re going to assemble and mix everything on the same sheet of heavy duty aluminum we’ll use to grill the potatoes. This means less dishes to clean up. Start by slicing the potatoes into ¼ inch wide half moon shapes. Top with finely diced onion, minced garlic, and a generous sprinkle of salt and pepper.
Drizzle the mixture with olive oil and mix together with your handles. Form into an even layer.
Wrap the potatoes into a packet. Fold the ends of the foil up together and roll down until they reach the potatoes. Roll in the remaining two open ends.
Prepare your grill for indirect heat. Place the potato packet on the grill. Cook for 40 minutes, flipping periodically.
While the potatoes are grilling mix up a quick compound butter. For two servings of potatoes we used 2 T of butter, a sprinkle of pepper, and the zest of one lemon.
When the potatoes come off the grill – carefully open the packet of potatoes.
Dot the potatoes with the butter which will melt on. Squeeze on a splash of fresh lemon juice. Sprinkle with chives.
This recipe is really easy to increase or decrease just by adding more or less potatoes. However, if you make it for a big enough crowd, I would recommend multiple packets instead of letting the potatoes get more than an inch to an inch and a half thick in a single packet.
- 1-1/2 c new potatoes cut into quarter inch half moon slices (about 7 small potatoes)
- ¼ c onion, finely diced
- 1 clove garlic, minced
- 2 T olive oil
- 2 T butter
- 1 lemon, zest of
- Squeeze fresh lemon juice
- 2 T chives
- Prep your grill for indirect heat.
- Lay out a sheet of heavy duty aluminum foil approximately 15-18 inches long.
- Place the potatoes, onion, garlic, salt and pepper onto the foil sheet and drizzle with olive oil. Mix together with your hands.
- Fold tinfoil into a packet, carefully sealing the seams.
- Grill for 40 minutes, flipping periodically.
- While the potatoes grill mix together butter, lemon zest and some pepper into a compound butter.
- Carefully open the foil packet, the steam will be hot. Dot with the compound butter, squeeze on a splash of lemon juice and sprinkle on the chives.