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Potatoes with dill and garlic
Serves 6 Starters and mains
Ingredients
- 2tbsp butter, softened
- 5 garlic cloves, chopped
- 60ml olive oil
- 1 kg small potatoes (floury, not waxy salad ones)
- 1tbsp dried dill (preferably Bulgarian or Greek)
- dill sprigs, to garnish
Method
Preheat the oven to 200C/180C F/Gas 6. Beat together the butter, garlic and olive oil in a large bowl and set aside.
Peel the potatoes and cut them into 2.5cm chunks. Add these to the bowl and toss to ensure all the potatoes are coated in the butter mixture. Arrange them in a single layer on a baking tray and scatter over the dried dill, turning them to dust evenly.
Roast for 45-60 minutes, until cooked through. Transfer
to a serving bowl, season
generously with salt and garnish
with the fresh dill sprigs.
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