The herbs in the planter boxes on my deck are flourishing right now. So when I was planning to make some packet potatoes on the grill, I only had to step out onto the deck for flavor inspiration. Dill and potatoes make a great combination to me so that’s what I went for.
I learned this method of cooking potatoes from my mother-in-law back when my husband and I were still dating (which is back in high school!). She put chopped potatoes, onion, butter, salt and pepper into a foil pan and put them on the grill. They came out tender with crispy potatoes on the bottom and edges. A simple but delicious side dish. I use the same method in either a foil pan or a foil packet and switch the flavors and spices up depending on my mood and what I’m serving along with the potatoes. This recipe truly is a blank canvas, and one of our favorites during grilling season – thanks Patty!
Here’s what you need:
Lay out some heavy duty foil on the counter – about 2 feet. Cut the potatoes into even chunks – mine are about ¾ inch squares that are about ¼ inch thick. You want them all the same thickness so they cook at the same time. Place the potatoes, some chopped onion, salt, pepper, and chopped dill on the foil. Drizzle with olive oil. Patty always used butter, and I do too sometimes, but more often than not my go-to fat in cooking is olive oil. I prefer butter when I’m making a basic version she taught me so the luscious flavor of the butter can shine.
Use your hands to mix it all together.
Now fold it into a packet. Bring the long ends of the foil together and roll down. Now take the short edges and roll up each side. This should seal it tight enough that you can even flip it on the grill. If you are using an aluminum pan, just cover tightly with aluminum foil (you won’t be able to flip it, but that’s ok).
Now all you do is grill it. It will take 30-45 minutes depending how hot your grill is and the size and quantity of your potatoes. For the size I cut them and a serving for 2 it took about 30 minutes. I like to cook over indirect coals – probably about medium heat. Flip halfway through. If you want to crisp up the bottom layer move it over hot coals for the last few minutes of cooking.
You can carefully unwrap and test the potatoes with a fork. It’s done when the potatoes are soft. Be careful unwrapping the packet as it will release a lot of very hot steam.
My favorite pieces are the crispy pieces along the edge of the foil. I’ll often let my husband serve himself first and then scrape the rest off the foil onto my plate.
- 3 medium, Yukon gold potatoes
- ½ c chopped onion
- 2 T chopped fresh dill
- Pinch salt
- Fresh ground black pepper
- 2 t olive oil
- Heavy duty aluminum foil or a foil pan (choose a size that fits the amount of potatoes you’re making)
- Preheat your grill to medium heat, if using charcoal arrange for indirect heat.
- Chop the potatoes into even pieces, about ¾ inch squares that are ¼ inch or so thick, making sure they are relatively even. Lay out a 2 ft section of aluminum foil on the counter and pile on the potatoes, onion, dill, salt, and pepper. Drizzle with olive oil and use your hands to combine.
- Seal the aluminum foil tightly around the potatoes.
- Grill for approximately 35 minutes until potatoes are tender. Flipping at least once. Open carefully so the steam doesn’t burn you.
- Enjoy!
[…] 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 […]