Crunchy potatoes with dill & onions
By Sarah Cook
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
Nutrition per serving
- kcal 244
- fat 6g
- saturates 1g
- carbs 45g
- sugars 3g
- fibre 4g
- protein 6g
- salt 0.05g
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
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.
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.
