Are you a dill hater or a dill lover?
It’s a very aromatic herb and I think that people can only love it or hate it. It’s mostly used for pickling, fish or sauces.
I personally love it so I tried to come up with a not too common recipe and I figured that it would be a good idea to try something vegetarian which potatoes, dill and fresh tomatoes are.
After work yesterday, mom brought me a large bundle of dill from one of her colleagues. It smelled and looked amazing. The green bundle of herbs on the counter was silently speaking to me “Find a great recipe with dill”. So I found a great roasted potatoes and an yoghurt recipe which was a going to be perfect for our early dinner.
A few ingredients you will need:
1 ½ tsp freshly grounded sea salt
1 tsp freshly grounded pepper
2 tbsp of chopped fresh dill
1/3 cup olive oil
8 medium sized tomatoes
Cut the potatoes in half length wise.
Heat your oven to 200 degrees Celcius and prepare a large bowl that can fit all of the potatoes with plenty of extra room. Mix olive oil with salt and pepper inside the bowl. Toss the potatoes into the bowl and mix it very well so each potato is covered in oil and the seasonings.
I grilled them in aluminium foil packets. I had about 4 pockets with 20 half potaoes.
Cut an aluminum foil sheet about the size of a large square baking pan, put the potatoes on one half with the cut side down, fold it and crimped sides up.
Grill them for about 30 minutes until they get golden brown.
In conclusion, take the potatoes out of the foil, transfer them to a baking pan, sprinkle them with the fresh dill and herb’s salt (Nahrin).