This Recipe is part of the Get Your Grill On Serious Barbecue Menu
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.
Ingredients
2 pounds thin skinned, golf ball size new potatoes, as similar in size as possible, scrubbed well
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
Directions
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.
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.
Serves 8
From Serious Barbecue by Adam Perry Lang. Photographs by David Loftus. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
Buy the book!
Thought that was sweet? You’ll enjoy: