Dill Potatoes
Dill potatoes sauteed in butter and garlic and finished with a drizzle of lemon.
Ingredients
- ½ Kg Potatoes or Baby Potatoes washed
- 10 gm Unsalted butter
- 3 cloves Garlic minced or finely chopped
- 1 tbsp Olive Oil
- Salt and Pepper as required for taste
- Lemon (optional)
Instructions
- Rinse the potatoes and halve them.
- Pressure cook the potatoes for 2 whistles and allow the pressure to release naturally. If you are boiling the potatoes, add the halved potatoes to a pot of boiling water and cook for 7-8 minutes or until they are soft but not mushy.
- Drain the potatoes once they are cooked and add them to a bowl of cold water to stop the cooking. Chop the potatoes to a size of your choosing.
- In a large skillet, add some butter and allow to melt on a low-medium flame.
- Add the minced garlic to the butter and saute for a minute.
- Add the chopped dill leaves to the pan. Add salt and pepper and allow the dill leaves to cook.
- Once the leaves are cooked, add the chopped potatoes and mix until the dill is coated well on the pieces of potatoes.
- If you want, roast the potatoes until golden. Drizzle a little lemon on top the potatoes and turn off the flame.
- Your Dill Potatoes are ready!