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No. 0534 British Members recipe

Crackly Roast Potatoes Tossed with Fresh Dill

Small whole potatoes are parboiled, shaken to rough up their skins and roasted in hot oil until blistered, crackly and deep brown. A generous handful of feathery dill and flaky salt goes on at the end, bringing a fresh, grassy note that suits salmon, lamb or roast chicken.

4.7 from 19 cooks

Close view of crisp browned whole roast potatoes scattered with chopped fresh dill
Photo: Pixabay on Pexels
Prep
15 min
Cook
55 min
Total
1 hr 10 min
Serves
6
Level
Medium
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Method 5 steps

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