This summer we're grilling up a storm! These Grilled Potatoes with Dill Sour Cream are the perfect simple summer side. Topped with a dairy-free, vegan dill sour cream and finished with some fresh dill.
Course Side Dish
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Author Two Market Girls
Ingredients
2-3lbspotatoescut into 1/4" slices
1small white onionsliced thinly
57g(4 tbsp) vegan butter
salt & pepperto taste
1tbsplemon zest
1tsplemon pepper
Dill Sour Cream
60g(¼ cup) vegan sour cream
2tbspfresh dillminced
1/2tspgarlic powder
1/2tsponion powder
Instructions
Preheat grill to medium-high heat.
To a bowl add sliced potatoes and white onion, sprinkle with salt, pepper, lemon zest, and lemon pepper. Toss to combine.
Create a pouch with some tin foil and place potatoes and onions in a thin layer on the bottom. Don't stack/layer them too much or they won't cook. Optionally you can separate this into two or four pouches. Top with dollops of vegan butter and seal the foil pouch.
Place on the grill for 20-30 minute or until the potatoes are tender.
Make dill sour cream by combining sour cream, dill, garlic, and powder.
Once potatoes are fully cooked, top with vegan sour cream and shredded cheese if you want.