Happy Easter to all….. had an enjoyable time at our niece’s place. Brought my “famous” garlic roasted dill potatoes, and they were a hit as always. Got the recipe several years ago when our church prepared a Seder meal to celebrate Easter/passover. It was my dish to prepare for the feast – not sure where it came from. Of course, couldn’t just leave it, so put my own twist on it… the main change being the use of olive oil/butter instead of margarine. I just cannot consider margarine a food. And this change made a huge difference. Adjusted the amount of fat used (decreased) and also changed seasonings. Here’s the recipe as I use it:
Garlic Roasted Dill Potatoes
5 lbs. new potatoes cut in quarters
1/4 cup butter, melted
1/4 cup olive oil
1 Tbsp. dill weed
1 Tbsp. sea salt
1 large garlic bulb – peel and separate cloves, cut in half if large.
Preheat oven to 375
Mix all ingredients in a large roaster pan. Roast 2.5-3 hrs. Potatoes should be starting to turn brown.