Wednesday, December 7, 2011

Roasted Dill Taters

Ah, another super simple recipe that takes a while to cook just because we're dealing with potatoes in the oven and... well... they take a while.  But it's the perfect "low-maintenance" meal because you can chuck it in the oven and go do something (not too far away... I don't recommend that).
I served this alongside another super quick addition, Gardein's badass Crispy Tenders.  Oh, and a dollop of vegenaise.  Mmmm...  I had a ton of fresh dill from Mom because you can't buy reasonable amounts of fresh dill, you have to purchase a whole bush.  We only needed a few tablespoons for a recipe we made, and thus I wound up with CUPS of fresh dill.  Luckily, as a fresh herb, it can be used in bulk amounts and still be awesome.  

2 servings.

2 medium potatoes, roughly chopped
1 TBS olive oil
1 cup fresh dill, chopped
1/2 cup red onion, chopped
salt and pepper to taste
and something to serve with... like the aforementioned Tenders

1. Heat oven to 400F.  Prepare potatoes.  Toss them with 1 TBS olive oil and place them in a baking dish, about 9x13 or whatever works for you to have an even layer.  Cover with foil and roast about 40 minutes, til tender.

2. Meanwhile, chop the onions and the dill.

3. Remove the taters and add in the onions and dill, salt n' pepa.  Mix it up well and return to the oven, uncovered, for about 10 minutes. 

4. Serve alongside whatever you choose!  It's awesome, very impressed with myself.

Mmmm... yummy...

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