DF, V, VG, GF
mashed potatos are a go to dish for most people around the holidays. they’re traditional. and like some traditions the potato could use an overhaul. the perfect potato balances smooth and creamy with crunchy and crisp. but how? try these dill new potatoes. seriously look at that crust…
Dill New Potatoes
4 tablespoons olive oil
2½ pounds small new potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped dill
heat the olive oil over medium heat. add the whole potatoes (i cut larger ones in half so they all are roughly the same size), salt, and pepper and toss well. cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. from time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. turn off the heat and allow the potatoes to steam for another 5 minutes. toss with the dill, and serve hot.
this recipe was taken from ina garten…isn’t she just amazing? you could also add other herbs like parsley or dill.
another one to try are crispy roasted rosemary potatoes…but i’m saving that for another snowy day. till then have a merry christmas!