- 750g baby potatoes
- 10g fresh dill, finely chopped
- 5-6 cloves of garlic
- 2 tbsp vegan butter
- 1/2 tsp salt
- Pinch of black pepper
New potatoes with garlic and dill
I love potatoes, especially the baby ones because they’re so tender and flavoursome. Personally, I think butter and dill is the best combination to top them with as they work soooo well with potato.
Today I am going to share with you one of my favourite new potato recipes. It’s a perfect side dish that I can always count on to satisfy everyone at the table, plus, it goes well with almost any meal.
First, wash and place the baby potatoes in a pan. Cover with at least 3cm of boiling water and cook on a medium heat until tender (around 20 minutes).
Drain the potatoes in a sieve and shake to remove any excess water, set aside, and allow them to dry for a few minutes.
Heat the vegan butter in a pan on a medium heat. I’ve made this recipe so many times and tried lots of different pans – a cast iron pan works best because it gives a beautiful thin, crispy skin. Crisp on the outside and tender on the inside, I am in potato heaven!
Add the minced garlic and fry until golden, then add the potatoes and spread them evenly.
Press down gently on each potato with a large fork or potato masher until it’s flattened but still in one piece.
Gently stir and turn the potatoes so they’re evenly coated in butter. This should take 3-5 minutes.
Add the chopped dill, salt and pepper, toss, and then cook for another couple of minutes, serve hot.
Pan-roasted potatoes coated in melted butter and tossed with dill and garlic. A comforting side that’s quick, easy and incredibly delicious! If you are a potato person like me, you may be interested in checking out my super crispy smashed potato recipe.
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
Difficulty: Easy
Serves: 2
Prep.: 5 mins | Cook: 30 mins
Ingredients:- Wash and place the baby potatoes in a pan. Cover with at least 3cm of boiling water and cook on a medium heat until tender (around 20 minutes).
- Drain the potatoes in a sieve and shake to remove any excess water, set aside, and allow them to dry for a few minutes.
- Heat the vegan butter in a pan on a medium heat. Add the minced garlic and fry until golden.
- Add the potatoes and spread them evenly.
- Press down gently on each potato with a large fork or potato masher until it’s flattened but still in one piece.
- Gently stir and turn the potatoes so they’re evenly coated in butter. This should take 3-5 minutes.
- Add the chopped dill, salt and pepper, toss, and then cook for another couple of minutes, serve hot.
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