"I walked in then I turnip Pot full of collards Shawty gotta recipe Like she…
Hey Frenn! Now you know it was only a matter of time before you started getting recipes from the something in my garden. Right now, it is still pretty early in the season but some of the things that I have started harvesting so far are the herbs. One of my favorite herbs to use in recipes (and dips) is DILL. Fresh dill has such a ‘fresh’ taste.
What I love about dill is that most people can’t ever really place the taste until AFTER you tell them what it is. They just know they love it. The burst of flavor is the exact thought I have about dill and it’s so amazing to use in recipes.
This recipe was so quick and easy. I would encourage you to make it with FRESH dill . Full disclosure I am a HUGE fan of dill so…your girl is the LAST person to say use a little. But if you want more or less make the appropriate adjustments.
Let me know how you’re planning to use the herbs in your garden!
Roasted Dill Potatoes
- Cast Iron Skillet
- 1 tsp Oregano (or more or less to taste)
- 1/2 tbsp cracked black pepper (or more or less to taste)
- 2 tbsp fresh dill (I am extremely liberal with the dill)
- 1 tbsp garlic powder (or more or less to taste)
- Spray Vegetable or Olive Oil
- 7-8 Red Potatoes Cubed and Quartered
- Preheat Oven to 375
- Clean, chop and quarter red potatoes
- Spray cast iron skillet with oil spray
- Place the potatoes flesh side up and skin side down in the cast iron skillet
- Spray the potatoes with vegetable oil
- Sprinkle liberally with garlic powder
- Sprinkle liberally with cracked black pepper
- Sprinkle liberally with oregano
- Add dill sprigs to cover the potatoes. Ensure EACH potato has some dill on it.
- Spray again with the oil spray.
- Place in the oven for 35-40 min. The goal is for the potatoes to be crispy.
- Take out of the oven and serve hot!