Garlicky Dill Potatoes

Sometimes you have to work on the weekends…and it sucks.

On these days, I have little to no time or energy to cook dinner or to do anything else besides bitch and moan about working too much.

The good news is that in times like these, there are dishes that take no effort or brain power to make.  These foods save us from eating out of a can or munching on crappy frozen pizza.

I always have potatoes in my pantry, and I bet you do too. Whenever I’m looking for a go-to side dish and don’t feel like putting much effort towards anything, I turn to Garlicky Dill Potatoes.  Filling, cheap and versatile…and not to mention, delicious, these can be prepared by even the most novice cook.

I’d serve these with salmon or really any fish, roast chicken, steak, or even as pseudo French fries with a hamburger.

If you don’t have any Yukon Gold potatoes, you could use baby red potatoes or even Russet potatoes, peeled.

Garlicky Dill Potatoes

2 pounds small Yukon Gold potatoes
1 tablespoon olive oil
5 sprigs fresh dill, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 tsp kosher salt

Pre-heat oven to 400 degrees F.

Quarter the potatoes and toss with olive oil. Place potato pieces on a cookie sheet with skin side up. Bake 30 minutes, or until potatoes have browned on the side touching the cookie sheet. Turn potatoes so that the un-browned side is on the pan and cook for another ten minutes, or until tender all the way through.

Remove from oven and toss potatoes with garlic powder, paprika, salt and fresh dill. Serve immediately.

Tips:

The reason to cook these with the skin side facing up is to get a nice crunchy outside.  It takes a little longer to turn all the potatoes in the same direction, but it is worth the effort.

You can try any combination of spices that you like with this preparation of potatoes.  Add cayenne for heat, if you like.  Throw in some cooked bacon bits at the end to add another texture.  Add what you like.  Experiment.

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Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 7

6 Comments

  1. Posted April 18, 2010 at 8:16 PM | Permalink

    these potatoes look great and have to be sooo flavorfull!

  2. Posted April 19, 2010 at 10:37 AM | Permalink

    those potatoes look yummy!!

  3. Posted April 20, 2010 at 9:31 PM | Permalink

    Roasted potatoes are the best. I could eat them on their own they are so good.

  4. Posted April 27, 2010 at 11:59 AM | Permalink

    Your potato wedges look awesome :) Garlic and dill go so well with them though I often make my roasted potatoes with fresh garlic and fresh rosemary and I like to eat them on their own without any dipping sauces :)

  5. Tennessy
    Posted February 10, 2012 at 3:48 PM | Permalink

    Thanks for the yummy recipe! Made these potatoes last night! They were a hit! Right amount of spicy very tasty!

  6. Tennessy
    Posted February 10, 2012 at 3:49 PM | Permalink

    spices*

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  1. […] One: I never get tired of roasted potatoes and if I add in a little dill or rosemary, they become absolutely impossible to resist. Toss in a […]

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