J – Simple. Easy. Rich.
Many times, I just can’t put those three words together to describe a potato dish. They always seem to use several bowls or pots, have a number of ingredients, have added cream or fat and take too much time to prepare. Not so with this guy.
This Spring side is elegant in its simplicity … while delivering unexpected depth of flavor.
I’m a huge fan of dill. Christina is not … .
Recently, after ravishing the last of the dill pickle spears, I got some fresh dill to make more. Of course, a large Asian Farmer’s Market bunch of dill is way more than needed. But, hey, it’s only 50 cents … Now, I had the it-was-on-sale problem.
After some conversations, we decided to keep it simple and try to build on dill’s “friends” garlic and pepper flakes who do so well in the dill pickles.
A simple, roasted potato dish, adding garlic, salt, pepper, oil and red pepper flakes to the dill.
|Spring Sides Week: Roasted Dill Potatoes|
- 1 pound red potatoes, thinly sliced, about ¼ inch
- 2 Tbsp fresh dill, finely minced, plus more for garnishing
- 1 clove garlic, finely minced
- Salt and pepper to taste
- A pinch of red chili flakes
- 2 Tbsp grapeseed oil
- Preheat oven to 400 degrees.
- In a bowl, place potatoes, 2 tablespoons dill, garlic, salt and pepper, a pinch of chili flakes and grapeseed oil. Mix well.
- Place on a baking sheet lined with parchment paper.
- Bake for 30 to 40 minutes or until golden brown. Flip once midway.
- Remove from oven.
- Serve with more dill as a garnish.
The smells from the oven were amazing. Just those few ingredients and the starchy goodness of roasting potatoes.
Taste test: Delicious. We could barely get the photos shot before we ate them all.