Roasted Garlic Dill Potatoes Food

PAN ROASTED POTATOES WITH GARLIC AND DILL

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.

ROASTED GARLIC DILL POTATOES

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.

GARLIC ROASTED POTATOES

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.

GARLIC DILL NEW POTATOES

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.

ROASTED DILL POTATOES

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.

ROASTED DILL POTATOES

Steps:

• Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
• Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
• Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.

BOSTON MARKET GARLIC DILL POTATOES

Steps:

• 1/2 or 1/4 the potatoes depending on size (make them bite size).
• Place the potatoes in a sauce pot and cover with cold water. Salt water (as if you were preparing them for potato salad).
• Boil potatoes for approximately 10 minutes and then drain.
• In a sauce pan, melt the butter with the garlic. Do this on low heat to prevent the garlic from burning. Cook for a total of 3 minutes.
• After the butter has stopped foaming, add the potatoes and the rest of the ingredients.
• Cook and stir until coated and mingled together (approximately 3-4 minutes).

EASY GARLIC/DILL POTATOES

Steps:

• Add cubed potatoes, onion, garlic, and salt to 3/4 cup boiling water.
• Cover and cook about 15 minutes.
• Reduce heat to a simmer and add light cream.
• Continue simmering for about 5 minutes, stirring occasionally.
• Remove from heat, sprinkle with dried dillweed and pepper.
• Serve.