An ideal marriage of flavors—dill, roasted garlic, and potatoes! I beloved the simplicity of this dish, and these roasted potatoes made a scrumptious aspect to the roasted hen we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them complete with pores and skin on.
I streamlined the recipe by skipping a bowl altogether and dealing instantly 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 all the things was fantastically integrated.
The potatoes took about 45 minutes to bake. Simply as pictured, the dried dill and garlic did grow to be brown, however the colour didn’t compromise the unbelievable 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 recent dill readily available for garnish, which might have been a stunning completion, however the taste of the dried dill did come via.
One tablespoon of dried dill for the recipe appeared like quite a bit, but it surely was good in the long run. Surprisingly, I didn’t even miss my ordinary addition to potatoes of a grind of black pepper. I’ll undoubtedly make this once more.
