the lovely kitchen

Summertime makes me feel different – there is a hazy laziness in the air – a more accepting, laid-back tone, a greater appreciation for the best things in life: water, sun, wine.

Even though summertime is often the busiest time of the year, we approach it differently, in a more measured way. Dinner is eaten when we drag ourselves away from the garden and the sun, and while J turns on the BBQ to grill some meat, I slice some veggies. Our dinners are usually casual, without following big recipes. Often we eat salads, and that is cool and refreshing, and often enough.

Our CSA box has been supplying us with the most beautiful Warba potatoes this summer – they are small and crisp and a great side with dinner. We’ve perfected our favourite way to cook them, which is in a simple tinfoil pouch on the BBQ. The potatoes are sliced thinly, wrapped in tinfoil, and sprinkled with nubs of butter, slices of garlic, and generous amounts of fresh dill, salt, and pepper. We package up the potatoes like a present, and throw it on the BBQ for a quick 10-15 minutes. When the pretty tinfoil package is opened, you have buttery, dill-y potatoes with very minimal effort.

We often eat BBQ Dill Potatoes alongside a fresh green salad and lemon herb chicken, or alongside Caesar salad and small steaks. Whatever way you eat them, they make a quick side dish, perfect for the unfussiness of summer.

BBQ Dill Potatoes

2015-07-18 20:18:27

Serves 2

Potatoes are sliced and barbecued with butter, garlic, dill, and salt and pepper for a quick and easy summertime side!

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Ingredients

1. Baby potatoes, enough for 2 people (I used 8 Warba potatoes)
2. 1 garlic clove
3. 2 teaspoons cold butter
4. fresh dill, chopped
5. freshly ground salt and pepper
6. tinfoil

Instructions

1. Slice baby potatoes thinly, then place them on a large piece of tinfoil. You'll be folding up the tinfoil like a present, so make sure there's lots of room so the tinfoil can fold overtop of your potato mound.
2. Slice garlic clove into thin slices and sprinkle on top of potatoes. Place nubs of butter on each side of the potatoes. Sprinkle with fresh dill, and freshly ground salt and pepper.
3. Fold the tinfoil up like a present, so the package is completely sealed.
4. On a BBQ set to medium-high heat, grill for 10-15 minutes, or until a fork slides easily through the potatoes.
5. Serve.

Notes

1. I imagine you could make this recipe in the oven instead - I haven't made it that way before, but I would recommend setting your oven to 400 degrees F.

By the lovely kitchen

the lovely kitchen http://www.thelovelykitchen.org/