Crunchy potatoes with dill & onions
- Sarah Cook
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Serves 6
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 5 out of 5.3 ratingsRate
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Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
Healthy
Vegetarian
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Slow-roast lamb with cinnamon, fennel & citrus
A star rating of 4.7 out of 5.45 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg Desirée potatoes
cut into roughly 1in chunks
-
3 tbsp olive oil
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1 onion
as thinly sliced as you can
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small bunch dill
roughly chopped
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Nutrition: per serving
-
kcal244
-
fat6g
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saturates1g
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carbs45g
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sugars3g
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fibre4g
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protein6g
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salt0.05g
low
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Method
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step 1
Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
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step 2
Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
Recipe from Good Food magazine, February 2011
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A star rating of 5 out of 5.3 ratings
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