Grilled Fingerlings With Dill

1. 1

   Prepare a grill for medium heat (350u00b0 to 450u00b0). In a large bowl, toss potatoes with oil, kosher salt, and pepper.

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.

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.

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.

5. 5

   Make ahead: Up to 3 days ahead, grill potatoes, remove from foil, and chill. Reheat in an oiled baking pan in a 450u00b0 oven until hot, 15 minutes, then proceed with step

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.