Home
Recipes
Crunchy potatoes with dill & onions

Crunchy potatoes with dill & onions

Name: Crunchy potatoes with dill & onions
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 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

Sarah Cook

Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.3 ratingsRate

4 comments

Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb

Healthy

Vegetarian

Skip to ingredients

Showing items 1 to 3 of 6

Vegan chickpea curry jacket potato on a plate with a slice of lemon and fork alongside

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

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