Crunchy potatoes with dill & onions
- Preparation and cooking time
- Serves 6
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
- 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.