ROASTED DILL POTATOES
Snipped dill breathes new life into potatoes with this side dish from Haines, Alaska's Kathrine Jimmie. Zero cholesterol and only a few fat grams make it a heart-smart dinner accompaniment for everyday meals.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED GARLIC DILL POTATOES
These healthy oven roasted garlic dill baby potatoes are a delicious side dish and insanely easy to whip up. A summer favorite with lemon, dill, and garlic. Whole ingredients make this paleo and Whole30 friendly.
Provided by Randa Derkson
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F and line a sheet pan with parchment paper.
- Combine all the ingredients in a mixing bowl, cover, and let marinate for at least 30 minutes (the longer the better).
- Pour the potatoes on the parchment paper lined sheet pan and transfer to the oven.
- Roast for 30 minutes, stir it, and add it back to the oven for another 15 minutes (or until skin is crispy). Serve.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 28 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 3 g, Sugar 1 g
PAN ROASTED POTATOES WITH GARLIC AND DILL
Provided by Mila
Number Of Ingredients 5
Steps:
- First we wash them.
- Then we add them to a stainless steel pan. Do NOT use non-stick. You wont get the same coloring on them.
- And we cover them with water and throw in 4 tablespoons of butter.
- Turn on the flame to high and close with a lid. Once they come to a boil, let them cook COVERED for 7 minutes, then remove the lid and let the water evaporated. Do not turn down the heat.
- In the meantime, get about a handful of some fresh dill and chop it finely.
- Then grab about 5-6 cloves of garlic and mince it on your microplaner.
- Now, go check on them taters. Most of the water should have boiled out and what is left is a muggy liquid. That's what you are supposed to be left with. It's just butter, water and some potato starch. Go ahead and insert a knife in. If if it goes in smoothly you are ready to roll. Grab your potato smasher and GENTLY press on the potatoes just so they pop.
- Gently, gently...see how they just are a little cracked? That's what you want.
- Let them continue cooking on one side for 6 minutes, then turn them over and let cook for 5 minutes on the other side. Add in your dill, garlic and the remaining butter. And DUH season with salt and pepper. Mix it all up.
- And you will GORGEOUS rustic, browned and crispy goodness. Yes guys they are amazeballs. And how pretty are they. Peeps are going to think you were most def in the kitchen for hours individually cooking these...and you know what...let them!
- If you are not serving these immediately, place a towel over the pan, then cover with a lid. They will stay warm for quite some time insulated that way.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ROASTED POTATOES WITH DILL
These roasted potatoes with dill and garlic require only a handful of ingredients and a little patience while they roast to crispy-edged, tender-throughout perfection.
Provided by Theo A. Michaels
Categories Sides
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (204°C).
- In a large bowl, use a fork or whisk to beat together the oil, butter (or additional oil), garlic, and dill until well combined.
- Peel the potatoes, if desired, and cut them into 1-inch (25-mm) chunks.
- Add the potatoes to the bowl and toss to coat thoroughly with the butter mixture. Season lightly with salt.
- Arrange the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment, if desired. Roast, tossing once or twice with a spatula at 20 minutes and again later to ensure even crisping, until golden brown and cooked through, 45 to 60 minutes.
- Dump the potatoes into a large bowl. Season again with salt to taste and garnish with the fresh dill, if using.
OVEN ROASTED POTATOES
A great roasted potato side dish made with olive oil and herbs.
Provided by JMRYGH
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
ROASTED POTATOES WITH DILL
Steps:
- Preheat oven to 425 degrees F.
- In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
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- Stir together olive oil, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with salt and pepper and then transfer to a large baking pan.
- Bake potatoes in preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.
- Sprinkle with the fresh dill and squeeze juice from the 1/2 lemon over the potatoes, stir, and serve immediately.
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