Some of my favorite recipes are virtually non-recipes. Just a little bit of this, a little bit of that, throw it in the oven until it looks right. Eat and enjoy.
Yes, I know. Not all of us are comfortable cooking intuitively. But, really I don’t think that you can hurt this recipe. Truly.
And the fact that it contains only a handful of ingredients, all of which are shelf stable, pantry staples, makes this an anytime kind of meal.
I made this with very new potatoes from our produce box. I don’t know that I’ve ever tasted potatoes so fresh. They were almost sweet. My brother came by as we were finishing up dinner and he finished off any spuds that were left. So easy, so good. No one will know that it’s a no brainer recipe.
If you have fresh dill, more power to you. I didn’t. But, dried seems to work just as well. One of these days, I will plant a herb garden. Until then…. we’re see what the pantry and the produce box can provide.
These potatoes are an excellent side dish for chicken, fish, or beef.
Recipe: Simple Dill Potatoes
- 4 pounds small russet or red potatoes, scrubbed, trimmed, and cut into thin wedges
- 2 to 3 tablespoons olive oil
- 1 teaspoon dried dill or 1 Tablespoon fresh chopped dill
- salt and pepper to taste
- Preheat the oven to 400 °. Lightly grease a rimmed baking sheet.
- Toss the potatoes with enough olive oil to coat. Add the dill, salt and pepper and toss until herb and spices are well distributed.
- Lay the potatoes in the prepared pan and bake for 30 to 45 minutes or until tender and golden brown. Stir once or twice during cooking to prevent sticking.
- Adjust seasonings and serve hot.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8
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