Easy Grilled Dill Potatoes in Foil

If you ask me, grilled potatoes are one of summer’s best side dishes.

These foil-wrapped potatoes cook up tender on the grill with onions and a bright lemon-dill flavor that goes with just about anything. Fresh herbs and a touch of smoked paprika give them a satisfying taste that works for weeknight dinners or backyard cookouts.

They’re tossed with margarine and seasonings, then finished with a dollop of non-dairy sour cream that makes them creamy and rich. The foil packet method means easy cleanup and perfectly cooked potatoes every time.

It’s a simple side that pairs well with grilled chicken, burgers, or whatever else you’re cooking up outdoors.

What Kind of Potatoes Should I Use?

For grilled potatoes in foil, you’ll want to pick a potato that holds its shape well during cooking. Yukon Gold potatoes are my top choice because they have a naturally buttery flavor and stay firm without getting mushy. Red potatoes are another great option since they’re waxy and won’t fall apart on the grill. If you only have russet potatoes on hand, they’ll work too, but keep in mind they’re starchier and might get a bit softer. Whatever you choose, just make sure to slice them evenly at about 1/4 inch thick so they cook at the same rate.

Options for Substitutions

This recipe is easy to customize based on what you have in your kitchen:

• Potatoes: Any potato variety works here – russets, Yukon golds, red potatoes, or even sweet potatoes. Just keep the slices at about 1/4 inch thick so they cook evenly on the grill.
• Vegan butter: Regular butter works perfectly if you’re not keeping this vegan. You can also use olive oil or avocado oil, though you might want to add a tablespoon or two extra for moisture.
• Vegan sour cream: Regular sour cream, Greek yogurt, or even cream cheese can replace the vegan version. If you don’t have any on hand, just add an extra tablespoon of butter for richness.
• Fresh dill: Dried dill works in a pinch – use about 2 teaspoons instead of the fresh. You could also try fresh parsley, chives, or a mix of both for a different flavor profile.
• Lemon zest: No fresh lemon? Skip the zest and add a squeeze of bottled lemon juice or a splash of white wine vinegar for that bright, tangy note.
• White onion: Yellow or red onions work just as well. Shallots are also a nice choice if you want a milder, sweeter flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling potatoes in foil is cutting them too thick, which leads to uneven cooking with some slices still hard while others are done – stick to that 1/4″ thickness and try to keep the slices uniform for consistent results.

Another common error is sealing the foil pouch too tightly without leaving any room for steam to circulate, so make sure to create a loose tent rather than wrapping it like a tight package.

To avoid undercooked potatoes, resist the urge to open the foil packet too early to check on them, as this releases all the built-up steam that’s actually doing the cooking – wait at least 20 minutes before peeking.

For extra insurance, you can parboil the potato slices for just 3-4 minutes before grilling, which guarantees they’ll be tender and cuts down on grill time.

What to Serve With Grilled Dill Potatoes?

These grilled potatoes are perfect alongside just about any protein you’re throwing on the grill – think burgers, grilled chicken, or even some marinated tofu if you’re keeping things plant-based. I love serving them with a simple grilled veggie platter loaded with zucchini, bell peppers, and corn on the cob to keep the whole meal on the grill. A fresh cucumber salad or coleslaw makes a great cooling side that balances out the rich, buttery potatoes. If you’re feeding a crowd, set out some extra vegan sour cream and fresh dill so everyone can add more to their potatoes as they like.

Storage Instructions

Store: Keep any leftover grilled potatoes in an airtight container in the fridge for up to 4 days. They’re great for meal prep and make an easy side dish throughout the week. I like to pair them with a simple salad or grilled veggies for a quick dinner.

Freeze: These potatoes can be frozen, though the texture might be a bit softer when reheated. Let them cool completely, then store in a freezer-safe container for up to 2 months. Just keep in mind that the sour cream may separate slightly after freezing.

Reheat: Warm them up in the oven at 350°F for about 10-15 minutes until heated through, or toss them back on the grill for a few minutes to crisp them up again. You can also microwave them, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1400
• Protein: 20-25 g
• Fat: 35-45 g
• Carbohydrates: 190-230 g

Ingredients

For the potatoes:

• 3 lb potatoes (cut into 1-inch chunks to ensure even grilling)
• 1 large onion (thinly sliced into half-moons)
• 5 tbsp margarine (Imperial sticks recommended for richness)
• 1 1/2 tbsp lemon zest
• 1 1/4 tsp lemon pepper
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the dill cream:

• 1/2 cup non-dairy sour cream (Tofutti recommended for texture)
• 3 tbsp fresh dill (finely chopped)
• 1 tbsp fresh chives (minced)
• 3/4 tsp garlic powder
• 1/2 tsp onion powder

Step 1: Prepare Mise en Place and Season Base

• 3 lb potatoes
• 1 large onion
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 tbsp lemon zest
• 1 1/4 tsp lemon pepper
• 1/2 tsp smoked paprika

Cut potatoes into 1-inch chunks and thinly slice the onion into half-moons.

In a large bowl, combine the cut potatoes, sliced onion, sea salt, freshly ground black pepper, lemon zest, lemon pepper, and smoked paprika.

Toss everything together until the potatoes and onions are evenly coated with the seasonings.

This ensures flavors distribute throughout the dish as it cooks.

Step 2: Prepare the Sour Cream Topping

• 1/2 cup non-dairy sour cream
• 3 tbsp fresh dill
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp fresh chives

In a small bowl, combine the non-dairy sour cream, fresh dill (finely chopped), garlic powder, onion powder, and minced chives.

Stir until well blended and set aside at room temperature.

I like to prepare this ahead of time so it’s ready to dollop on immediately after grilling—the cold cream will slightly cool the hot potatoes while adding a creamy tang.

Step 3: Assemble Foil Pouches and Begin Grilling

• seasoned potato mixture from Step 1
• 5 tbsp margarine

Preheat your grill to medium-high heat.

Tear off two large sheets of heavy-duty aluminum foil.

Divide the seasoned potato mixture from Step 1 evenly between the two foil sheets, mounding them in the center.

Cut the margarine into small pats and distribute evenly over each potato mound.

Fold the foil sheets to create sealed pouches, leaving a little air space inside for steam circulation.

Step 4: Grill Until Potatoes are Tender

Place the sealed foil pouches directly on the grill grates over medium-high heat.

Grill for 20–30 minutes, turning the pouches halfway through to ensure even cooking.

The potatoes are done when they’re fork-tender and golden at the edges.

I like to carefully open one pouch after about 15 minutes to check progress—just be careful of the steam that escapes.

Step 5: Open Pouches and Top with Cream Mixture

• grilled potatoes from Step 4
• sour cream topping from Step 2

Carefully open the foil pouches (watch out for hot steam) and transfer the grilled potatoes and onions to a serving platter or individual plates.

Generously dollop the sour cream mixture from Step 2 over the hot potatoes, allowing it to slightly melt and combine with the margarine and potato juices.

Stir gently to distribute the creamy topping throughout.

Easy Grilled Dill Potatoes in Foil

Delicious Easy Grilled Dill Potatoes in Foil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1250 kcal

Ingredients

  

For the potatoes

• 3 lb potatoes (cut into 1-inch chunks to ensure even grilling)
• 1 large onion (thinly sliced into half-moons)
• 5 tbsp margarine (Imperial sticks recommended for richness)
• 1 1/2 tbsp lemon zest
• 1 1/4 tsp lemon pepper
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the dill cream

• 1/2 cup non-dairy sour cream (Tofutti recommended for texture)
• 3 tbsp fresh dill (finely chopped)
• 1 tbsp fresh chives (minced)
• 3/4 tsp garlic powder
• 1/2 tsp onion powder

Instructions

 

• Cut potatoes into 1-inch chunks and thinly slice the onion into half-moons. In a large bowl, combine the cut potatoes, sliced onion, sea salt, freshly ground black pepper, lemon zest, lemon pepper, and smoked paprika. Toss everything together until the potatoes and onions are evenly coated with the seasonings. This ensures flavors distribute throughout the dish as it cooks.
• In a small bowl, combine the non-dairy sour cream, fresh dill (finely chopped), garlic powder, onion powder, and minced chives. Stir until well blended and set aside at room temperature. I like to prepare this ahead of time so it's ready to dollop on immediately after grilling—the cold cream will slightly cool the hot potatoes while adding a creamy tang.
• Preheat your grill to medium-high heat. Tear off two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture from Step 1 evenly between the two foil sheets, mounding them in the center. Cut the margarine into small pats and distribute evenly over each potato mound. Fold the foil sheets to create sealed pouches, leaving a little air space inside for steam circulation.
• Place the sealed foil pouches directly on the grill grates over medium-high heat. Grill for 20–30 minutes, turning the pouches halfway through to ensure even cooking. The potatoes are done when they're fork-tender and golden at the edges. I like to carefully open one pouch after about 15 minutes to check progress—just be careful of the steam that escapes.
• Carefully open the foil pouches (watch out for hot steam) and transfer the grilled potatoes and onions to a serving platter or individual plates. Generously dollop the sour cream mixture from Step 2 over the hot potatoes, allowing it to slightly melt and combine with the margarine and potato juices. Stir gently to distribute the creamy topping throughout.