Jimmy's Test Kitchen

Photo taken from http://www.foodchannel.com

One of my favorite side dishes is roasted dill and garlic red potatoes.  I know many places have this side dish (like Boston Market) but it just tastes so much better when you cook it the way you want it.  I had this side dish for my Christmas party and it was the first one to go!  I really should have made more.

Red potatoes have less starch content than big russet or Idaho potatoes so they're perfect for roasting.  Tip: If a potato says it's "waxy" means less starch content.  Waxy potatoes are great for roasting and making potato salads as they will not break apart so easily after they're cooked.  I found this great website that explains a little bit about different potatoes and their properties.  Check it out http://www.foodsubs.com/Potatoes.html

Here is my recipe:

2 lbs of New Red Potatoes cut into halves or quarters depending on how large the potatoes are
1/2 cup of chopped dill
1/4 cup of onions
2 tbsp of garlic
3 Tbsp Butter
Olive Oil
Salt and Pepper to taste

Directions: Prep the potatoes and season them with salt and pepper and coat with olive oil.  Roast in the oven at 400 degrees for 45 minutes or until fork tender.  In a saute pan melt the butter on medium-high heat when the butter is fully melted, add the garlic onions and dill and saute until the dill is wilted, do not overcook the dill, it should still have a bright green color.   Toss the potatoes and the dill mixture together and serve.   It is a delicious accompaniment to any meat or fish dish! 

Enjoy!
-Jimmy