Ho-hum potatoes are livened up with a thick and creamy dill sauce. Dill screams spring-time and adds a fresh spark to recipes.
Garlic lovers will rejoice in these crispy and fresh tasting potato cubes.
Potatoes have gotten a bad reputation because of how they are typically prepared: doused in butter, deep-fried or topped with bacon and high-fat cheeses. However, skin-on potatoes themselves have an impressive nutritional content. They contain complex carbohydrates and are a rich source of heart-healthy fiber (which keeps you satisfied longer), vitamin C and potassium. In fact, potatoes have almost twice as much potassium as a banana. Potassium is essential for normal function of muscles (such as your heart) and maintaining electrolyte and water balance in your body. Potatoes also contain vitamin B6 and magnesium. Like other vegetables, potatoes are a low-calorie food (about 110 calories per potato) and are free of fat, cholesterol and sodium.
According to the Academy of Nutrition and Dietetics, potatoes contain phytochemicals, which are nutrients that are being studied for their role in protecting us from diseases such as cancer and heart disease.
Potato Tips: Potatoes should be clean, firm, dry and smooth (no “eyes,” spots or sprouts). For optimal shelf life, they can be kept in a cool, dry, dark, well-ventilated space for three to five weeks. Do not wash the potatoes before storing or they might decay.Print
Ho-hum potatoes are livened up with a thick and creamy dill sauce. Dill screams spring-time and adds a fresh spark to recipes. Garlic lovers will rejoice in these crispy and fresh tasting potato cubes.
- 8 Yukon potatoes (with skin on – potato skin has more nutrients than the rest of the potato. The skin contains 2 grams of fiber per ounce as well as vitamins B and C, iron, calcium, potassium and other nutrients.)
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, diced
- 1 garlic clove, pressed
- fresh dill (~ 2 tablespoons),
- seasonings: salt, black pepper, garlic powder
for the creamy dill sauce
- 3 bunches fresh dill (~ 1/4 cup)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini (runny not dry)
- 2 tablespoons shallot, diced
- 1 garlic clove
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Dice the potatoes into cubes and toss with oil, shallot, fresh garlic, fresh dill and seasonings.
- Roast in oven for 30 minutes until golden brown (toss mid-way through for a more even finish).
- While potatoes are roasting, prepare the creamy dill sauce by adding all ingredients for the sauce into a mini-food processor. Puree until smooth (scrape the sides down if needed).
- Once potatoes are roasted, drizzle with the creamy dill sauce and toss until potatoes are fully coated with the sauce. Garnish with additional fresh dill if desired.
- Category: Side Dish
- Cuisine: Vegan