Crunchy potatoes with dill & onions
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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

  1. 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.

  2. 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.

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