Grilled Potato Foil Packets with Lemon Dill 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


Units Scale
  • 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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