Roasted Dill Potatoes

Ingredients

• 1.5 lb baby yellow potatoes (cut in half)
• 2 tbsp olive oil
• 1 tsp salt (to taste)
• 0.5 tsp pepper (to taste)
• 0.75 cup water
• 2 garlic (cloves, finely chopped; up to 1/4 cup)
• 0.25 cup fresh dill (finely chopped)

Steps

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Cut the yellow baby potatoes in half and add them to a baking dish (a 9x9-inch baking dish is recommended).

3. 3

   Add salt and pepper to taste, then drizzle the olive oil over the potatoes.

4. 4

   Mix the potatoes to coat them evenly in the oil and seasoning.

5. 5

   In one corner of the dish, push the potatoes to the side slightly with a spoon and pour in the 3/4 cup of water.

6. 6

   Bake uncovered in the preheated oven until the potatoes are golden and tender, about 45 minutes.

7. 7

   While the potatoes are baking, finely chop the garlic and the fresh dill.

8. 8

   The moment the potatoes come out of the oven while they are still sizzling hot, add the chopped garlic and dill immediately.

9. 9

   Mix well; the residual heat from the potatoes will cook off the raw garlic flavor right away.

Notes

Adding water to the roasting pan creates a steaming effect that ensures the interior is tender while the high heat crisps the skin. The garlic and dill must be added immediately after roasting to allow the residual heat to mellow the garlic without burning it.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• potatoes
• easy
• dinner