An ideal marriage of flavors—dill, roasted garlic, and potatoes! I cherished the simplicity of this dish, and these roasted potatoes made a scrumptious facet to the roasted hen we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them entire with pores and skin on.
I streamlined the recipe by skipping a bowl altogether and dealing straight on a parchment-lined sheet pan. I really like utilizing parchment paper for straightforward clean-up. Whereas my oven was preheating, I positioned the two tablespoons of butter on the sheet pan to heat. As soon as the butter was melted, I tossed the potatoes, olive oil, dried dill, and salt on the sheet pan with the butter, and the whole lot was fantastically integrated.
The potatoes took about 45 minutes to bake. Simply as pictured, the dried dill and garlic did turn into brown, however the colour didn’t compromise the implausible taste.
When making these once more, I might use barely much less oil to coat potatoes, as there was leftover oil on the sheet pan after potatoes have been eaten. I didn’t have contemporary dill readily available for garnish, which might have been a beautiful of entirety, however the taste of the dried dill did come via.
One tablespoon of dried dill for the recipe appeared like lots, however it was good ultimately. Surprisingly, I didn’t even miss my common addition to potatoes of a grind of black pepper. I’ll positively make this once more.
