Ziemniaki Pieczone z Grilla

Name: Ziemniaki Pieczone z Grilla
Prep time: 17 min
Cook time: 37 min
Total time: 54 min
Cuisine: Polish
Ingredients: 1000 g Young potato, scrubbed; 60 g Clarified butter, melted; 15 g Fresh dill, chopped; 15 g Chive, finely chopped; 5 g Sweet paprika; 2 g Marjoram, dried; 3 g Dried garlic; 12 g Salt; 2 g Black pepper, ground; 2000 ml Water

Ziemniaki Pieczone z Grilla · ready in 54 min · 4 servings · 346 kcal per serving · easy · 10 ingredients

A classic Polish grill side: young potatoes pre-boiled, buttered with dill and paprika, then steamed and roasted in foil until fragrant.

Prep: 17 min
Cook: 37 min
Total: 54 min
Serves: 4
kcal: 346
Difficulty: easy

Polish Side dishes Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1000 gYoung potato, scrubbed
60 gClarified butter, melted
15 gFresh dill, chopped
15 gChive, finely chopped (to serve)
5 gSweet paprika
2 gMarjoram, dried
3 gDried garlic
12 gSalt
2 gBlack pepper, ground
2000 mlWater

Equipment

stove, grill, saucepan, colander, mixing bowl, spoon, aluminium foil, grill tongs, knife, cutting board

Instructions

Gather Tools
Gather the measured ingredients, saucepan, colander, mixing bowl, spoon, aluminium foil, grill tongs, knife, cutting board, and grill. · 5 min
What to look for: All ingredients are measured and the foil is ready for parcel wrapping.
Pre Boil Potatoes
Boil the scrubbed young potatoes in 2 l water with 10 g salt for 10 minutes, then drain while they are still slightly firm. · 12 min
What to look for: The skins look taut and the potatoes resist slightly when pierced.
Butter And Season
Toss the warm potatoes with 60 g melted clarified butter, paprika, dried garlic, marjoram, 2 g salt, black pepper, and chopped dill. · 4 min
What to look for: The potatoes are evenly glossy, red-gold, and flecked with dill.
Wrap Foil Parcels
Divide the coated potatoes between 4 aluminium foil sheets and seal each parcel tightly, leaving a little space for steam. · 5 min
What to look for: Each parcel is sealed with crimped edges and a small air pocket inside.
Grill Until Tender
Grill the foil parcels at 204°C / 400°F for 20-30 minutes, turning once halfway with tongs to heat the potatoes evenly. · 25 min
When it is done: A potato is tender when a skewer slides through the center without hard resistance.
Finish With Chive
Open the foil carefully away from your face, scatter chive over the hot potatoes, and serve them straight from the parcels. · 3 min
What to look for: The potatoes are steaming, glossy with butter, and freshly topped with green chive.

Nutrition (per serving)

kcal	346
Protein	6 g
Carbohydrates	46 g
of which sugars	2 g
Fat	16 g
of which saturated	9 g
Fibre	7 g
Sodium	1198 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Clarified butter

Sunflower oil: Less traditional and less buttery, but acceptable for coating before grilling.

Fresh dill

Chive: Keeps a fresh green finish, though it loses the classic dill aroma.

Chive

Fresh dill: Adds a more traditional dill-forward finish if chive is not used.

Sweet paprika

Marjoram: Changes color and flavor, but stays within the classic Polish seasoning set.

Marjoram

Sweet paprika: Gives warmth and color rather than marjoram's herbal note.

Dried garlic

Black pepper: Does not replace garlic aroma, but keeps the potatoes savory and peppery.