Grilled Potato Foil Packets with creme fraiche

Grilled Potato Foil Packets with Lemon Dill Creme Fraiche

Side Dish

Whether you’re cooking indoors or outdoors, everyone is going to want their very own Grilled Potato Foil Packets with Lemon Dill Creme Fraiche. The spicy potatoes and the cool creamy dip are the perfect combination. This is the ideal side dish for anything cooked over fire.

Grilled Potato Foil Packets with text

Apparently, this is the first time in 40 years where the temperature in Scotland has failed to rise above 20 degrees by this time of year. In case you’re wondering, American friends, that’s a mere 68. We’re coming up on the end of may, and we haven’t even broken into the 70s. We’ve only had one day so far where you didn’t need a jacket. It’s sort of depressing.

I never understood British people’s obsession with just sitting outside, and truthfully, I still don’t. I’m terrible at just sitting, especially when it’s not particularly comfortable. But I am starting to understand the desperation to grasp for any moment of sunshine. Last year, we had an absolutely gorgeous spring, but of course, we couldn’t leave our houses. This year, we’re being forced to do everything outdoors, and it’s miserable. Rainy, windy, dreary, and cold. It’s borderline offensive. What did we do to deserve this?

Chopped seasoned potatoes on foil

What makes Grilled Potato Foil Packets so awesome?

Hopefully, you live in a place where nature is being a little more cooperative, and you’ve started to fire up the grill or build a fire pit. Take advantage of this moment by making up some delightfully spicy Grilled Potato Foil Packets. Then make sure you mix up some Lemon Dill Creme Fraiche because this is really what takes this whole experience right over the top.

The potatoes develop a bit of caramelization on the bottom, and they steam to creamy perfection in their foil packets. I’m pretty aggressive with the cayenne pepper on mine, so the heat builds gradually as you eat them. The sharp acidity of the dip and it’s cool creaminess make this the perfect accompaniment. Served alongside some grilled chicken and corn on the cob, I’d say you have the perfect summer meal. And if the weather won’t cooperate, you can totally make these in the oven.

Grilled Potato Foil Packets with dill

How to make Grilled Potato Foil Packets

We start with baby or new potatoes. If they’re really tiny, you can just pierce them with a fork and cook them whole. If they’re a bit bigger, just chop them into bite-size pieces. I used a 750 gram bag of potatoes, but this recipe is easy to scale up or down. Add your chopped potatoes to a big sheet of foil, and drizzle them with oil, salt, pepper, and plenty of cayenne. Then seal the packet up, leaving a bit of an air pocket for the steam to circulate. Cook these right in the embers of your grill or fire, or pop them in the oven for about an hour and a quarter.

The dip is simple to make. Grate some garlic and lemon zest, squeeze in the lemon juice, add a drizzle of oil, and whisk this all together with some creme fraiche or sour cream. The creme fraiche is just a little bit thicker, but if it’s a splurge you’re not ready for, sour cream will also be completely awesome. Don’t skip the fresh dill, though, if you can get it. Dried will be fine, though don’t use as much. But the fragrance of fresh dill really can’t be beat.

When your potatoes are tender, all that’s left to do is get a big scoop on your plate, dollop on some creme fraiche, and try not to be too sad when they’re gone.


Does this dish travel well?

If you’re making this for a potluck or grilling in the park, just prepare your potato packets before you head out and carefully pack each packet into your cooler. You just want to make sure the foil doesn’t get pierced. You can also easily mix up the dip ahead of time and store it in an air-tight container.

Can I cook these on a gas grill?

If you have a gas grill instead of charcoal, you just want to avoid cooking them over direct heat. So if you have multiple burners, keep one side off and put your potatoes on that side. If you keep the lid closed, you’re basically turning your grill into an oven. Just keep an eye on the thermometer. You want 200 C or 400 F, roughly.

Grilled Potato Foil Packets with creme fraiche

Make it magical

Delicate little dill has many magical properties. Use it to attract good fortune and prosperity. It can also be used to call in transquility, spark passion, and give protection. For magical information on other ingredients in this recipe, including potatoes, cayenne, and lemon, check out my kitchen magick page. (Source: The Modern Guide to Witchcraft by Skye Alexander)

Grilled Potato Foil Packets with lemon dill creme fraiche

Whatever life throws our way, we make it awesome. These Grilled Potato Foil Packets with Lemon Dill Creme Fraiche are going to be good no matter where you cook and eat them. I promise.

Looking for more awesome potato side dishes for your cookout? Try this Loaded Baked Potato Salad or my favorite Za’atar Potato Salad.


Grilled Potato Foil Packets with Lemon Dill Creme Fraiche

Grilled Potato Foil Packets with creme fraiche

Whether you’re cooking indoors or outdoors, everyone is going to want their very own Grilled Potato Foil Packets with Lemon Dill Creme Fraiche. The spicy potatoes and the cool creamy dip are the perfect combination. This is the ideal side dish for anything cooked over fire.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Vegetarian


  • 750 grams (24 ounces) baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste

For the dip:

  • 1 garlic clove
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 250 grams (8 ounces) creme fraiche or sour cream
  • 2 tablespoons chopped fresh dill


  1. Fire up your grill or preheat your oven to 200 C (400 F). Lay out two large sheets of foil to build your potato packets on.
  2. If your potatoes are larger than bite-size, chop them in half, quarter them, or cut them however you need to so that each piece is one bite. If you have any potatoes small enough to cook whole, pierce them with a fork a couple times. Divide the potatoes between your foil sheets.
  3. Drizzle the oil over each packet, and sprinkle each one with cayenne, salt, and pepper. Give them a toss (I use my hands) to make sure your seasonings are evenly distributed. Then carefully fold up your foil packet. You want to create space around the potatoes, but you also want the packet to be totally sealed to keep in steam.
  4. If you’re cooking these on a charcoal grill or campfire, you can nest them right into the white embers once the fire has died down. If you have a gas grill, put them in a spot that’s not directly over the flame and keep the lid closed. I cooked mine in the oven. Whichever method you choose, they’ll take about an hour and 15 minutes. The potatoes should be tender and able to easily pierce with a sharp knife when they’re done.
  5. To make the dip, use a zester to grate your garlic clove and zest your lemon into a mixing bowl. Then slice your lemon open and squeeze in the juice, and add the olive oil. Add your creme fraiche or sour cream and whisk to combine. Finally, snip over plenty of fresh dill and fold that in.
  6. When your potatoes are ready, carefully peel open your foil packets and drizzle on some of your dip.

Keywords: Grilled Potatoes

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Recipe slightly adapted from Tesco.

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