Roasted Potatoes with Dill Leaves
Suva ni bhaji is a vegetable that is cooked with dill leaves in a lot of Gujarati households. Now most folks don’t like it - dill has a distinct, strong flavor. So instead of the traditional method, I took inspiration from the Lebanese dish - Batata Harra (Spicy Potatoes), and combined it with crispy roasted potatoes. The result is a more lovable way to consume the nutritional powerhouse .
We start off by soaking the potatoes in cold water to remove starch. Starch in the potatoes causes them to stick when baking or frying. Roasted potatoes are then mixed with a herby mixture of dill, cilantro, garlic and chili flakes, to make a side dish that is full of flavor.
ROASTED POTATOES WITH DILL LEAVES
ROASTED POTATOES WITH DILL LEAVES
serves 4
YOU WILL NEED
4 large yellow or gold potatoes (preferably yukon) (850g) peeled and cut into cubes
4 tablespoons avocado oil divided
2 teaspoon salt divided
1 tablespoon or 3-4 garlic cloves minced
1 teaspoon chili flakes
1 cup dill leaves chopped
½ cup chopped cilantro chopped
2 tbsp lemon juice (optional)
Diced potatoes in cold water
Chopped cilantro, dill, and minced garlic
METHOD
Preheat the oven to 450°F and line a sheet pan with parchment paper.
Soak diced potatoes in cold water for 10-15 minutes to remove the starch. Drain the water completely and place the potatoes on the baking sheet in one layer.
Drizzle enough oil to coat the potatoes well (~2 tablespoons) and season with salt. Roast until the potatoes turn golden brown color and crisp yet tender on the inside, about 30 minutes, flipping every 10 minutes for an even golden color.
While the potatoes roast, heat the remaining 2 tablespoon oil in a small pan. Add minced garlic, 1 teaspoon chili flakes, cilantro and dill leaves. Sauté until the garlic is light golden in color and set the pan aside.
Once the potatoes are roasted, transfer the potatoes in the pan with the herby mixture, and toss well.
Serve hot or warm with a squeeze of fresh lemon juice.
