Dill and potato go together like basil and tomato
A kids-friendly recipe - although potatoes probably bare qualify as "vegetable," I'll take what I can get. I mean.. it's gotta be better than French Fries.
Ingredients
¯\_(ツ)_/¯ = be creative or leave it out
As pictured | Substitute |
|---|---|
Russet potatoes | Any type of potato in your pantry... except "sweet." |
Sun-dried tomatoes | ¯\_(ツ)_/¯ |
Dill | Any green dry spice in your kitchen cabinet that smells to your liking |
Coarse ground black pepper | ... pepper |
Himalayan pink salt | ... salt |
Garlic | – |
Extra-virgin olive oil (EVOO) | Any OO |
Directions
STEP 1 | Clean and cut potatoes to 1/2 thumb-sized cubes, put it in a sealable plastic bag. Add a drizzle of EVOO, along with dashes of salt, pepper, dill at about 1/.5/.5 ratio, respectively. Seal and marinate in the fridge for 30 minutes, up to overnight, if you have time.
STEP 2 | Preheat the oven to 425°F. Spread the marinated potatoes onto a baking pan and bake for about 20-25 minutes. These guys may take a little longer to cook through than you might expect, especially if you had them cut into bigger pieces. Don't be shy to open the oven to sample a piece at around 20 minutes to see if it's to your liking.
STEP 3 | Take it out of the oven, mix in a sensible amount of sun-dried tomatoes.