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Crunchy potatoes with dill & onions

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

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 244
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 3
  • Protein 6
  • Fat 6
  • Fibre 4
  • Salt 0.05

Nutrition per serving

  • Calories 244
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 3
  • Protein 6
  • Fat 6
  • Fibre 4
  • Salt 0.05

Ingredients

  • 1½ kg Desirée potatoes, cut into roughly 1in chunks
  • 3 tbsp olive oil
  • 1 onion, as thinly sliced as you can
  • small bunch dill, roughly chopped

Method

  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.

  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.

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