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Garlic Dill Potatoes

Garlic Dill Potatoes

These Garlic Dill Potatoes are easy to make, and easy on the budget. This recipe requires just a few ingredients and it’s quick to make; a perfect side dish for busy weeknights.

 

Pair the garlic dill potatoes with chicken, pork or beef for a simple and delicious side dish. Enjoy!

 

To make these Garlic Dill Potatoes you will need

1½ pounds Small Potatoes, (gold or red)

3 tablespoons Extra Virgin Olive Oil

3-4 Garlic Cloves, minced

1 tablespoon Fresh Dill, chopped

2 teaspoons Kosher Salt, divided, or to taste

Black Pepper, to taste

 

Cook the potatoes

Add the potatoes to a medium pot. Cover the potatoes with water by 1-2 inches and set them over high heat. Bring the water to a boil.

 

It should take about 8-10 minutes for the water to come to a full boil.

 

Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender. A knife should go through the potatoes easily without resistance.

 

Drain the potatoes completely. When they’re cool enough to handle, cut them in half or quarters, depending on their size. Then, place the potatoes in large bowl.

 

Make the garlic dill oil

Once the potatoes are cut and ready, gently heat the olive oil in a small non-stick skillet over medium heat.

 

When the oil is hot, but not smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds.

 

The garlic should be sizzling at this point. Remove the skillet from the heat so the garlic doesn’t burn.

 

Add the dill, the remaining teaspoon of salt and the pepper. Stir the oil well to combine the ingredients.

 

Make the garlic dill potatoes

While the oil is still hot, carefully pour it over the cut potatoes, toss gently to coat.

 

Serves 4

 

Cook’s Notes

Take care when cooking garlic, it burns quickly, and becomes pretty much inedible. Follow these tips for perfectly sautéed garlic.

 

  • Always cook garlic over gentle heat, keep the heat on medium or medium-low.
  • Make sure that the cooking oil is not too hot or smoking when you add the garlic. If the oil is too hot, the garlic will burn as soon as it hits the pan. It will burn before you can even react.
  • Stir garlic frequently while cooking, do not leave it unattended. When sautéing, cook the garlic for just a few seconds to a minute. When the garlic is fragrant it’s time to remove it from the heat or add other ingredients to the pan.

 

For more delicious ways to make potatoes check out these recipes:

 

 

Gold potatoes, cut in half and tossed in a minced garlic and dill oil, served in a white rimmed blue bowl.
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Garlic Dill Potatoes

These Garlic Dill Potatoes are easy to make, and easy on the budget. This recipe requires just a few ingredients and it’s quick to make; a perfect side dish for busy weeknights.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: potato side dish
Servings: 4
Calories: 195kcal
Author: Elizabeth

Ingredients

  • pounds Small Potatoes (gold or red)
  • 3 tablespoons Extra Virgin Olive Oil
  • 3-4 Garlic Cloves minced
  • 1 tablespoon Fresh Dill chopped
  • 2 teaspoons Kosher Salt divided, or to taste
  • Black Pepper to taste

Instructions

Cook the potatoes

  • Add the potatoes to a medium pot. Cover the potatoes with water by 1-2 inches and set them over high heat. Bring the water to a boil.
  • Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender. A knife should go through the potatoes easily without resistance.
  • Drain the potatoes completely. When they're cool enough to handle, cut them in half or quarters, depending on their size. Then, place the potatoes in large bowl.

Make the garlic dill oil

  • Once the potatoes are cut and ready, gently heat the olive oil in a small non-stick skillet over medium heat.
  • When the oil is hot, but not smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds.
  • The garlic should be sizzling at this point. Remove the skillet from the heat so the garlic doesn’t burn.
  • Add the dill, the remaining teaspoon of salt and the pepper. Stir the oil well to combine the ingredients.

Finish the garlic dill potatoes

  • While the oil is still hot, carefully pour it over the cut potatoes, toss gently to coat.

Notes

Take care when cooking garlic, it burns quickly, and becomes pretty much inedible.

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 599mg | Potassium: 712mg | Fiber: 4g | Sugar: 1g | Vitamin C: 20.1mg | Calcium: 55mg | Iron: 5.6mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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