New Potatoes with Old Bay and Dill

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Process: Simple
Cooking: Vegetables & Sides
Preparation: Medium Cook (up to 2 hours)

Serves: 8

2 pounds thin-skinned, golf ball–size new potatoes, as similar in size as possible, scrubbed well

At the Food Network’s South Beach Wine & Food Festival, some chefs and I gathered for an impromptu barbecue. We had new potatoes, but only a few bottles of water—not nearly enough to boil them. So I packed them in a foil parcel and used the ingredients we had on hand. And, man, they were so good that they’ve become one of my barbecue mainstays.


8 tablespoons (4 ounces) unsalted butter,
cut into 1⁄2-inch cubes
1 tablespoon Old Bay Seasoning
1 teaspoon crushed hot red pepper flakes
5 thyme sprigs
3⁄4 cup dill sprigs, large stems removed, about 10 sprigs
1 tablespoon coarsely ground fresh
black pepper
1 cup water

Dijon mustard
Fleur de sel


1. Lay two sheets of heavy- duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Place the potatoes in the foil bowl. At this point, they should be in a snug even layer. Top with the butter, Old Bay, pepper flakes, thyme, 1⁄2 cup of the dill, and black pepper. Pour in the water. Gather the sides of the foil bowl, bringing them together to create a sealed rounded packet about 6 to 7 inches across.

Cooking Method

2. Place directly on hot coals and cook for 20 to 30 minutes or cook in a 350°F barbecue for about 1 hour to 1 hour 15 minutes, or until tender when pierced with a paring knife.

3. Carefully open the packet and transfer the potatoes to a serving bowl, removing the cooked herbs. Garnish with the reserved 1⁄4 cup of dill. Serve with the mustard and fleur de sel on the side.

© 2009 APL Creative Inc from BBQ25

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