Roasted dill potatoes
This is a very easy way to prepare your potatoes as a side and especially good in autumn or winter, when the potatoes need a touch of something more than just salt. You can change the cuts, or change the herb from dill to terragon or parsley.
Method
- 1
Prepare the potatoes in bite sized pieces. DO not boil them first. I normally just take smaller potates, keep the peel on, wash them well. Pad them dry and slice in half or quarters.
- 2
Heat your oven to 200 degrees and use a roasting pan
- 3
I add my potato pieces to a plastic bag in advance, then add the oil and dill and shake well. When I am preparing in advance I only add the salt right before they go into the oven.
- 4
Bake for approximately 40 minutes . Shale once or twice during the baking. If they are well dried, they will be a beautiful brown in places.
Good to know
The firm potatoes are perfect for this. Locally I get a brand dillingen or charlotte (easy to remember) and that's what I use. I sometimes add other herbs or make a version with Gochujang and soy.
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