Grilled Fingerlings with Dill

Grilled Fingerlings with Dill
Photo by Leigh Beisch


  • 1 teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • ¼ cup roughly chopped fresh dill
  • 4 tablespoons butter, softened
  • ¼ cup extra-virgin olive oil
  • 6 pounds fingerling potatoes, halved lengthwise (if very small, keep whole)
  • Coarse sea salt, for finishing (optional)

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

View full recipe at My Recipes


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