Roasted Potatoes With Fresh Dill And Shallots Food

DILL ROASTED POTATOES WITH LEMON (SO EASY!)

Steps:

• Preheat oven to 425°F.
• On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
• Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
• Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

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.

ROASTED SHALLOTS

Steps:

• Preheat the oven to 400ºF.
• Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
• Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
• Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

SKILLET-BROWNED POTATOES WITH FRESH DILL

Steps:

• Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are just tender but still hold their shape, about 15 minutes. Drain and cool. Cover and refrigerate at least 4 hours or overnight.
• Cut potatoes in half. Melt butter in very large skillet over medium-high heat. Add potatoes; cover skillet and cook until potatoes brown, stirring occasionally, about 10 minutes. Season generously with salt and pepper. Add dill; toss to coat. Transfer to bowl and serve.

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 NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

BABY POTATOES WITH FRESH DILL

Steps:

• Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
• Toss with lemon, salt, pepper and olive oil.
• Sprinkle the potatoes with dill weed; toss and serve.

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS

Steps:

• Preheat oven to 400ºF.
• Oil a large baking sheet.
• Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
• Add the potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
• Reserve oil mixture in the bowl.
• Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
• Transfer to a bowl, garnish with some fresh herbs and serve.