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Category: Side Dish
Garlic Dill Roasted Potatoes - TastyPlanner.com
Chef: Kim Andjordan
from grouprecipes.com
This is a simple one, but I’m so excited about having potatoes and dill from the farm that I thought I would add it in. I actually had potatoes like this for lunch today. I boiled them, though, and then crisped them up in a pan for a few minutes, instead of baking them (simply because we only have an hour for lunch). Definitely play around with the recipe so it works for you. The most important part is the dill and potatoes! You could even use the green garlic that should be in your boxes this week.
You can also boil the potatoes and then crisp them in the oven if you are short on time. Should be possible to make with this method in 1 hour.
Ingredients
8 Baby red-skinned new potatoes
2 teaspoons finely minced garlic
1 tablespoon extra-virgin olive oil or 3 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoon Dill
Instructions
1. Preheat oven to 400 degrees
2. Scrub the potatoes well and prick each 3 or 4 times with a fork.
3. Place in a single layer on a shallow pan and bake 1 hr 30 min to 2 hrs until potatoes are done
4. Cut each potato in half. If some of them are still too big? cut the halves in half once more
5. Toss potatoes with remaining ingredients in large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don’t want mashed potatoes.
6. Let rest for 30 minutes before serving
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