Dill Dusted Red Potatoes

My step mom made these this summer for me and I loved them so I had to recreate them. You can increase the level of dill intensity according to your taste.

Start with a few red potatoes, I used 5 small red potatoes for 2 people.

 Wash them and remove any bad parts.
 Then half, quarter and eighth or until they are bite sized/no knife required. 
Boil for about 8 minutes or until soft when pierced with a fork. 

Toss with butter, salt, pepper and dill and place on baking sheet. 
Broil for 5-10 minutes or until crispy on the outside. 

The boiling and baking combination gives them an outer crunch plus a soft inside.
These are a delicious side along with chicken, beef or fish.

Dill Dusted Red Potatoes
The Apron Gal

Serves 2
5 small red potatoes
1.5 tablespoon butter
1/4 teaspoon salt
1.5 teaspoon dill weed
pepper to taste

Wash potatoes. Cut potatoes into eigths/bite sized. Boil in water for 8 minutes or until soft when pierced with a fork. 

Gently toss potatoes with salt, pepper, butter, and dill. Place on foil lined baking sheet and broil for 5-10 minutes or until potatoes have a nice crisp on the outside. 

Toss with more butter, salt and pepper to taste, if desired. 


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