Grilled Fingerling Potatoes with Fresh Dill

Here is a fun side that is great for anytime, yet festive for the holidays!  It is also simple.  I like to buy the variety bag of gourmet fingerling potatoes with the white, rose and purple potatoes (the purple ones are my favorites because of their color and subtle peppery flavor) for color.  Kick it off by including baby carrots in the mix and you have something very colorful and full of flavor to serve!


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Here is what you will need…

3 lbs of gourmet fingerling potatoes halved lengthwise

1/4 cup of olive or grape-seed oil

1 1/2 teaspoons of sea salt

1 teaspoon of ground black pepper

1/4 cup of roughly chopped fresh dill

Shredded Asiago cheese for finish

Prepare it….

Heat your grill to medium heat or set your oven to 450 degrees F. for roasting.

In a large bowl, toss potatoes (and carrots, if included) with oil, salt and pepper.

Toss in the rough chopped dill.

Create a foil pack with two sheets of aluminum foil and arrange the veggies in the pack and seal by crimping the edges.

Grill or roast the veggie pack for about 20 minutes.

Uncover, and finish roasted for another 5 to 10 minutes.

Sprinkle the veggies with Asiago cheese and a little salt and serve.

This dish can be made in advance and then reheated.



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