Garlic Dill Potatoes
These Garlic Dill Potatoes are easy to make, and easy on the budget. This recipe requires just a few ingredients and it’s quick to make; a perfect side dish for busy weeknights.
- 1½ pounds Small Potatoes ((gold or red))
- 3 tablespoons Extra Virgin Olive Oil
- 3-4 Garlic Cloves (minced)
- 1 tablespoon Fresh Dill (chopped)
- 2 teaspoons Kosher Salt (divided, or to taste)
- Black Pepper (to taste)
- Add the potatoes to a medium pot. Cover the potatoes with water by 1-2 inches and set them over high heat. Bring the water to a boil.
- Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender. A knife should go through the potatoes easily without resistance.
- Drain the potatoes completely. When they're cool enough to handle, cut them in half or quarters, depending on their size. Then, place the potatoes in large bowl.
- Once the potatoes are cut and ready, gently heat the olive oil in a small non-stick skillet over medium heat.
- When the oil is hot, but not smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds.
- The garlic should be sizzling at this point. Remove the skillet from the heat so the garlic doesnât burn.
- Add the dill, the remaining teaspoon of salt and the pepper. Stir the oil well to combine the ingredients.
- While the oil is still hot, carefully pour it over the cut potatoes, toss gently to coat.
Components 1½ pounds Small Potatoes ((gold or red)) 3 tablespoons Extra Virgin Olive Oil 3-4 Garlic Cloves (minced) 1 tablespoon Fresh Dill (chopped) 2 teaspoons Kosher Salt (divided, or to taste) Black Pepper (to taste) Method Add the potatoes to a medium pot. Cover the potatoes with water by 1-2 inches and set them over high heat.
Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender. A knife should go through the potatoes easily without resistance. When they're cool enough to handle, cut them in half or quarters, depending on their size.
Once the potatoes are cut and ready, gently heat the olive oil in a small non-stick skillet over medium heat. When the oil is hot, but not smoking, add the garlic.
Gently cook the garlic, stirring constantly for about 30-45 seconds. Remove the skillet from the heat so the garlic doesn’t burn.
Add the dill, the remaining teaspoon of salt and the pepper. Stir the oil well to combine the elements. While the oil is still hot, carefully pour it over the cut potatoes, toss gently to coat.
