Tuesday, May 1, 2007

Dill Potatoes

These potatoes can be used as a side dish or inside of other dishes, such as crepes (which I will post soon). Instead of salt, I used Bragg's Liquid Amino Acids for more protein and less sodium. I find that the flavoring works well, and it colors the potatoes nicely as they cook.


Dill Potatoes
Serves 4
olive oil
1 pound baby red potatoes
2 tablespoons lemon juice
1/4 cup fresh dill, chopped
Bragg's Liquid Amino Acids

Cut potatoes into uniform-sized pieces by leaving the smallest pieces intact, cutting the medium ones in half, and the larger ones into quarters. Heat olive oil in a large skillet. Add potatoes, liquid seasoning to taste, and lemon juice. Cover and cook potatoes on medium high until they are beginning to brown. Add dill. Cook further until dark brown and crusty.

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