Garlic and Dill Potato Wedges Recipe
These potatoes are on HIGH rotation in our household. There’s not many ways that we don’t love potatoes (baked, stuffed, roasted, mashed, fried, boiled, gnocchi, hot, cold) and with every conceivable topping or dressing (butter, sour cream, bacon, cheese, chilli, garlic, mayonnaise, onions). Potatoes have to be the most versatile food on the planet (which is probably why Matt Damon survived so well on Mars) with all the things you can do with them. They can take a lot of abuse and still be delicious. And this recipe is one of the easiest ways to cook them and still be left with loads of flavour. They’re crispy on the outside and tender in the middle.
- 8 small red potatoes, quartered
- 4 tsp minced garlic
- 1/4 cup butter
- 2 tbsp fresh or dried dill weed
- 1/2 tsp celery salt
- sea salt and cracked black pepper
- Boil the potatoes for approx. 10 minutes or until just tender, drain.
- Melt the butter in a medium size frypan over medium heat and add the potatoes and all the other ingredients and cook, turning occasionally until golden.
Super simple to make like this:
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.