Ingredients
Units
Scale
- 3 lb baby potatoes, baby dutch, gold or red work well
- 3 tbsp olive oil
- 10 cloves garlic (or 2 frozen garlic cubes, dethawed)
- 1 tbsp dill, fresh
- 1 1/2 tsp kosher or sea salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 450ºF on convection bake.
- Thoroughly wash the potatoes and set on a towel to pat dry. Cut each baby potato in half and set aside in a large bowl. If there are any buds of growth or bruises on the baby potato, just cut it off and discard. As long as the rest of the potato isn't bruised or soft, it can be used.
- Finely chop the fresh garlic. Alternatively, if using a frozen garlic cube put in the microwave for 30 seconds on high heat to dethaw. Add the garlic to the potatoes in the bowl.
- Remove thick stems from the dill, thin stems are ok. Chop the dill moving your blade slowly in one directly, then turn and chop the other direction. Then stop to prevent over chopping the herbs and losing the delicious oils. Add the dill to the potatoes in the bowl.
- Drizzle the olive oil over the potatoes. Add the salt and pepper. Mix together so the olive oil evenly coats the potatoes. If prepping earlier in the day, you can cover and let the potatoes sit on the counter until ready to cook.
- When ready to cook, spread the potatoes on a large cookie sheet and make sure everyone is face down, so the cut side is touching the pan.
- Roast in the oven for 25 to 30 minutes, until the outside is golden and inside is soft. Use a spatula to scrap off the pan quickly in order to keep the golden side of the potato intact.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Healthy American