2 lb potatoes , preferably red potatoes, halved or quartered dependent on size
1 cup olive oil
5½ oz shallots, peeled and trimmed
1½ tbsp dill, fresh and chopped
½ cup dill, stems and trimmings, lightly bruised
salt and ground black pepper, to taste
Make a dill-infused oil. Combine dill trimmings and stems with oil in a saucepot.
Simmer for 10 minutes and then lower the heat to allow the dill to infuse into the oil for 15 minutes.
Transfer the oil onto a heat-proof bowl and allow it to cool down completely. Do not strain. Cover, then keep chilled. You can do this up to 3 days in advance, while flavors become stronger the longer it’s left to infuse.
Preheat the oven to 360 degrees F.
In a mixing bowl, combine shallots, potatoes, and roughly ⅓ cup of infused oil.
Season heavily with salt and pepper. Toss to combine. Add more oil as necessary to coat
Transfer to your baking tray and roast for 30 minutes until golden.
While still hot, transfer to a bowl and add chopped dill. Toss to combine. Garnish with dill and serve immediately.
Sugar: 2g
:
Calcium: 27mg
Calories: 341kcal
Carbohydrates: 23g
Fat: 27g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 20g
Polyunsaturated Fat: 3g
Potassium: 565mg
Protein: 3g
Saturated Fat: 4g
Sodium: 12mg
Vitamin A: 236IU
Vitamin C: 26mg
