Ad

  • 1 ½kg Desirée potatoes
    cut into roughly 1in chunks
  • 3 tbsp olive oil
  • 1 onion
    as thinly sliced as you can
  • small bunch dill
    roughly chopped

Nutrition: per serving

  • kcal244
  • fat6g
  • saturates1g
  • carbs45g
  • sugars3g
  • fibre4g
  • protein6g
  • salt0.05g
    low
Ad

Method

  • step 1

    Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.

  • step 2

    Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

Recipe from Good Food magazine, February 2011

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings

glenyst

question

At what point do you add the onions?

goodfoodteam avatar
goodfoodteam

Hi there, the onions go in with the potatoes at the end of step 1.

maggiebleksley avatar

maggiebleksley

question

Am I right in assuming the potatoes should be peeled before boiling?

swnydon45

A star rating of 5 out of 5.

Wonderful meal with the citrus lamb and pomegranate salad, couldn't ask for better

unknownsock

A star rating of 5 out of 5.

Very good, like mash with a crisp skin, well worth trying.

Ad
Ad
Ad