An ideal marriage of flavors—dill, roasted garlic, and potatoes! I cherished the simplicity of this dish, and these roasted potatoes made a scrumptious facet to the roasted rooster we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them entire with pores and skin on.
I streamlined the recipe by skipping a bowl altogether and dealing immediately on a parchment-lined sheet pan. I 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 every little thing was fantastically included.
The potatoes took about 45 minutes to bake. Simply as pictured, the dried dill and garlic did grow to be brown, however the shade didn’t compromise the implausible 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 had been eaten. I didn’t have recent dill available for garnish, which might have been a stunning crowning glory, however the taste of the dried dill did come by.
One tablespoon of dried dill for the recipe appeared like lots, nevertheless it was good ultimately. Surprisingly, I didn’t even miss my regular addition to potatoes of a grind of black pepper. I’ll undoubtedly make this once more.
