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  • Writer's pictureJae Kim

Roasted Garlic Potatoes With Sun-Dried Tomatoes

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.


¯\_(ツ)_/¯ = be creative or leave it out

As pictured


Russet potatoes

Any type of potato in your pantry... except "sweet."

Sun-dried tomatoes



Any green dry spice in your kitchen cabinet that smells to your liking

Coarse ground black pepper

... pepper

Himalayan pink salt

... salt


Extra-virgin olive oil (EVOO)

Any OO


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.

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