Lemon Dill Potatoes by Daniel Vanson (Recipe)
A super fun and easy side dish that always hits in less than 15 minutes!
- 1 bag of baby potatoes
- ¼ cup of chopped dill
- Culina Domus Lemon Mediterranean dressing/drizzle
- Salt & pepper
Start with cooking the potatoes. You can do this in three different ways, however, you must poke holes around the potatoes with a fork (this allows the steam to escape and not cause the potatoes to explode).
Option 1 - All BBQ - Put them in tin foil and dress with oil and place them directly next to your coal and cook until it is fork tender, about 45 minutes
Option 2 - Oven - Put them in tin foil and dress with oil and place in a preheated oven at 425 until fork tender, again about 45 minutes
Option 3 - Microwave (my favorite) - Place the potatoes on a plate and sensor cook them until fork tender in the microwave, about 10 minutes
Remove potatoes and let them cool.
Once cooled, cut the potatoes into bite-sized pieces and place them in a cast iron pan with some cooking oil.
Cook on a medium high heat on the stovetop or BBQ until you create a nice crust. Do not stir the potatoes too much as they will start to break apart.
Remove from heat and let them cool in the pan for 5 minutes.
Season with salt and pepper and add enough Lemon Mediterranean dressing/drizzle to coat all the potatoes and begin tossing until fully coated.
Top with fresh dill and serve!
- Daniel Vanson (@acanadianscooking)