An ideal marriage of flavors—dill, roasted garlic, and potatoes! I beloved the simplicity of this dish, and these roasted potatoes made a scrumptious facet to the roasted hen we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them entire with pores and skin on.
I streamlined the recipe by skipping a bowl altogether and dealing straight on a parchment-lined sheet pan. I like utilizing parchment paper for simple clean-up. Whereas my oven was preheating, I positioned the two tablespoons of butter on the sheet pan to heat. As soon as the butter was melted, I tossed the potatoes, olive oil, dried dill, and salt on the sheet pan with the butter, and every little thing was fantastically included.
The potatoes took about 45 minutes to bake. Simply as pictured, the dried dill and garlic did develop into brown, however the shade didn’t compromise the incredible taste.
When making these once more, I’d use barely much less oil to coat potatoes, as there was leftover oil on the sheet pan after potatoes have been eaten. I didn’t have recent dill available for garnish, which might have been a beautiful completion, however the taste of the dried dill did come by means of.
One tablespoon of dried dill for the recipe appeared like quite a bit, however it was excellent ultimately. Surprisingly, I didn’t even miss my ordinary addition to potatoes of a grind of black pepper. I’ll positively make this once more.
