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
- Serves 6
Nutrition per serving
- 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
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.