These simple Campfire Foil Dill Potatoes take a few minutes to put together, seal in foil, toss on the grill or in the oven and you are good to go. The best part no dishes to wash when they are done!!
(Post Updated 08/29/2020 / Original Post date 07/08/2017)
It summers time, and that means here in Texas it’s hot, the AC is running and this Colorado girl is sitting in front of a dozen fans. The last thing I want to do is turn on the oven.
It is time to break out the grill and make a simple dinner. A dinner where I don’t have to stand outside and hover over the hot grill, a meal I can toss on and check periodically then come back inside and cool down, or maybe hope in the pool.
Campfire Foil Dill Potatoes are one of my go-to dishes on these crazy hot days! Easy to put together, once foiled and tossed on the grill you can just let them cook.
Tips For Making Potatoes
There are many types of potatoes:
- Russet Potatoes: are part of the starchy variety. They are suitable for making mashed or baked potato recipes. The best russets will be both large and firm, while their skin will be thick and rough.
- Red Potatoes: have a tender texture and delicate flavor. They are part of the waxy category and are suitable for boiling and slicing in salads or casseroles.
- Yukon Golden Potatoes: Both look and taste buttery and smooth. They are an all-purpose potato, so you’re free to incorporate it into your favorite potato-centered dishes.
- Fingerling Potatoes: When sliced open, the fingerling reveals a beautiful pink interior, surrounded by a cream-colored halo. They’re a waxy potato. Try roasting or braising to bring out their robust flavor.
- New Potatoes: a potato that’s been unrooted before it’s had the chance to mature. New potatoes have a thin skin that’s destined to be crackled and sautéed, before being drizzled with a flavorful oil. They are sweeter and waxier than other potatoes, as many of their sugars have not yet been converted to starches. This makes simmering them an expert move, as they’ll provide the perfect sweet-to-savory balance.
Just to name a few.
Somethings to keep in mind whether you are boiling, roasting, sauteing, or grilling.
- The smaller you cut them the faster they will cook
- Potatoes need salt. When boiling salt the water. When roasting or grilling toss them in salt before you cook them
- The altitude you are living will affect how long the potatoes take to cook.
- Different types of potatoes have different starch levels
- Do not dice your potatoes ahead of time. You have to cut them right before you cook them. If they sit out too long they will turn black which means they are no good.
How to Make Campfire Foil Dill Potatoes
Take my new love (New Potatoes) and combined it with my favorite summer flavors, fresh dill, and garlic with a touch of salt and olive oil. It was the perfect marriage of practical ingredients with outstanding bold flavors. Campfire Foil Dill Potatoes is practically perfect in every way.
Even though the new potatoes are small I decided to cut them in half, the smaller the size the faster they will cook. Take a large piece of foil lay it flat on the countertop, put the potatoes on top of the foil, drizzled with olive oil, and sprinkled with salt. Chop up some fresh garlic and a spring of fresh dill added it to the potatoes. Now for easier clean up toss the potatoes, olive oil, salt, dill, and garlic directly on the foil until everything is well combined. Seal it up folding over and pinching the foil together.
Once your grill is ready place the foil packet on the grill. Flip after 15 minutes. Depending on the size of your potatoes it will take the potatoes 30-40 minutes to cook. Remove the foil from the grill, and allow it to cool for 5 minutes. Then CAREFULLY open the pouch, keep in mind there is hot steam on the inside of the pouch, so open slightly and allow it to vent for a minute before opening completely. Time to sit and enjoy these simple Campfire Foil Dill Potatoes. If you want a simple meal to go with this side, grill up some chicken thighs with a simple vegetable medley, and remember just because things are simple doesn’t mean you have to miss out on the flavor!
Get the Recipe
Campfire Foil Dill Potatoes
- 15 small New Potatoes or small potatoes cut in half
- 2 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic minced
- 1/2 small yellow onion diced
- 2 tbsp fresh dill chopped
- Salt to taste
- Pepper to taste
- Take a large piece of foil lay it flat on the countertop. Put the potatoes on top of the foil, drizzled with olive oil, and sprinkled with salt and pepper.
- Mince the clove of fresh garlic, and chop the onion. Added them to the potatoes.
- Chop or cut up the fresh dill into small pieces. Add the dill to the potatoes.
- Toss the potatoes, olive oil, salt, pepper dill, onion, and garlic directly on the foil until everything is well combined. Seal it by folding over the edges putting opposite sides together and pinching/folding the foil shut.
- Once your grill is ready place the foil packet on the grill. Flip after 15 minutes. Depending on the size of your potatoes it will take the potatoes 30-40 minutes to cook.
- Careful the foil will be hot, remove the foil from the grill, and allow to cool for 5 minutes. Then CAREFULLY open the pouch, keep in mind there is hot steam on the inside of the pouch, so open slightly and allow it to vent for a minute before opening completely opening the pack.
- Serve and enjoy!