Parboil the potatoes in salted boiling water. Drain and put back in the pan; heat for 3 minutes to steam dry.
In a little of the olive oil, fry the bacon until almost crispy. Add the paprika, coriander and cumin and cook for 1 minute.
Halve the potatoes and add to the pan with the bacon and spices and toss to coat well. Add the remaining olive oil if the mix is a little dry. Season with salt and pepper.
Remove from the heat and add the dill. Toss to combine.
Stack two large pieces of foil. Tip the potato mix in the center of the foil and fold to create a parcel. Place the sealed parcel on the braai (grill) and cook until the potatoes are cooked through and slightly crispy, up to 30 minutes.