[ad_1]
Spring is coming, proper? Certainly?! Whereas we’ve got had sunny glimpses of it every now and then, it’s nonetheless chilly and blustery (40 mph wind gusts proper now) for essentially the most half and so you may’t go improper with a little bit of consolation meals. – that’s how my lemon potatoes with dill sauce recipe has come about. They’re straightforward to make and so comforting but contemporary on the identical time, impressed by quintessentially Spring flavours of lemon and dill.
As quickly as we’re previous the thick of winter, UK grocery store cabinets are awash with varied kinds of new potatoes and I can by no means stroll handed them. As a result of I grew up in a rustic the place temperature falls method past zero all through winter months, new potatoes have been such a delicacy in my home after they lastly appeared on greengrocers’ cabinets in late Might and even early June. The season for brand spanking new potatoes was so awaited and so brief. Right here, it appear to be the opposite method spherical, it appears to infrequently be not a season for them – maybe it’s fashionable agriculture, I’m undecided, all I do know is that I really like new potatoes and these lemon potatoes with dill sauce is an ideal dish for them too.
These lemon potatoes with dill sauce are impressed by Greek patates lemonates and partly by my gran’s new potatoes served with copious quantity of dill, which I used to hate as a baby. I took the unique Greek methodology of constructing roasted lemon potatoes and twisted it a bit. I decreased the quantity of oil as I actually don’t really feel there’s a want for half a cup of oil in a facet. I additionally decreased the quantity of lemon juice a contact and I nonetheless discover it fairly potent. I used thyme as an alternative of dried oregano because the odor of contemporary thyme rising everywhere in the hills of the island I lived on jogs my memory of the time I lived in Greece. I additionally modified the tactic up a bit by permitting the potatoes to roast in olive oil first earlier than including inventory and lemon juice. The result’s deliciously tender, lemon-flavoured potatoes with crispy bits right here and there. So stuffed with flavour. I hope you’ll get pleasure from them too.
MORE ABOUT THE INGREDIENTS
NEW POTATOES: the kind of potatoes you’ll need for this recipe is new potato that’s excessive in starch. Within the UK, Maris Piper is the preferred number of potato that matches the invoice. Search for potatoes which might be labelled as appropriate for roasting. Starchy potatoes do greatest roasted, whereas waxy potatoes do greatest in salads. All goal varieties declare to be appropriate for each however for this dish, I like to recommend looking for out starchy selection. You need the potatoes to be small and equally sized in order that they prepare dinner after which roast on the identical charge.
OLIVE OIL: I used additional virgin olive oil for this dish. I decreased the quantity of oil used in comparison with extra conventional Greek recipes, which might use no less than double. You might be welcome to override me in case you are after a really indulgent facet.
THYME: I used contemporary thyme leaves to flavour the potatoes as I really like the aroma of it and it’s simply obtainable within the UK, however you would additionally simply use dried herbs. One and a half to 2 teaspoons of dried oregano will work fantastically too.
GARLIC POWDER: I discover that garlic powder is extra appropriate on this recipe as contemporary minced garlic tends of burn and turn out to be bitter. If utilizing contemporary garlic, I like to recommend protecting the cloves entire, however crushed a bit to launch flavour.
LEMON JUICE: I used quarter of a cup (60 ml) of freshly squeezed lemon juice to present potatoes their zing and brilliant flavour. You may dial that quantity down to a few and even two tablespoons if you happen to would moderately simply have a touch of lemon flavour, however unique Greek recipes definitely don’t draw back from making their potatoes very lemony certainly.
VEGGIE STOCK: In case you don’t have veggie inventory handy, make a fast one by dissolving half a veggie inventory dice in ½ cup / 120 ml of boiling water. I additionally like so as to add 1 tbsp of dietary yeast for extra flavour, however that’s non-compulsory.
Scrub your potatoes clear, dry them properly after which reduce into identical dimension items. I used new potatoes which might be very comparable dimension so I reduce my potatoes in half and that works completely. In case your potatoes are bigger, reduce them into three half or quarters, if very massive.
Toss potatoes in olive oil, season with garlic, salt, pepper and contemporary (or dried) herbs). Place seasoned potatoes in a deep metallic baking tin – you need one thing sufficiently big to assist you to unfold the potatoes in a single layer comfortably. I used a tin that’s 34 cm / 13.5″ lengthy, 24 cm / 9.5″ vast and 5 cm / 2″ deep to suit 800 g / 28 oz of potatoes. You need to keep away from overcrowding the tin as this can minimise the quantity of caramelisation you’re going to get in your potatoes.
Whereas the potatoes are baking, mix veggie inventory with lemon juice. In case you don’t have a veggie inventory, create a fast inventory by dissolving half a veggie inventory dice in boiling water. I additionally like so as to add some dietary yeast for additional flavour, however that’s not needed.
After 20 minutes, take away potatoes from the oven and add lemon veggie inventory. Stir it by the potatoes and proceed roasting them for an additional 10 minutes – till cooked by and caramelised in locations. If you would like extra caramelisation, place the tin beneath a grill / broiler for additional 5-10 minutes to get extra color.
Place the entire dressing elements and a splash of water in a small blender or smoothie maker and mix till easy. Style and modify the seasoning if wanted.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS DISH IN ADVANCE?
These potatoes are greatest made on the day so I wouldn’t suggest that, however the sauce can completely be made upfront and stored in a jar for as much as 3 days or frozen. I freeze it in an ice-cube container and defrost just a few cubes as needed.
WHAT WOULD YOU SERVE WITH IT?
I flip these scrumptious lemon potatoes with dill sauce into an entire meal by serving it with pan-fried vegan sausages and steamed inexperienced beans.
- 800 g / 28 oz starchy potatoes* (see NOTES)
- 45 ml / 3 tbsp additional virgin olive oil, extra if desired
- a handful of contemporary thyme (or 1½ tsp dried oregano)
- 1 tsp salt flakes or ¾ tsp fantastic salt
- 1 tsp garlic powder or 3 contemporary cloves*
- a beneficiant grind of black pepper
- 45-60 ml / 3-4 tbsp freshly squeezed lemon juice
- ½ cup / 120 ml veggie inventory*
DILL SAUCE
- 130 g / 1 cup cashews (or sunflower seeds), soaked*
- 30 ml / 2 tbsp lemon juice, extra to style
- 1 tbsp capers
- ½ tbsp white miso paste
- 1 tbsp dietary yeast
- 10 g / 0.35 oz contemporary dill, fronds picked
- salt and pepper, to style
METHOD
- Warmth up the oven to 200° C / 390° F with fan perform on and seize a deep metallic baking tin – mine is 34 cm / 13.5″ lengthy, 24 cm / 9.5″ vast and 5 cm / 2″ deep. You desire a tray that’s sufficiently big to carry the entire potatoes in a single layer, with out overcrowding the tin.
- Scrub your potatoes clear, dry them properly and reduce into identical dimension items. If utilizing small new potatoes like me reduce all of them in half, in any other case you might want to chop them into 3 and even 4 segments.
- In a big mixing bowl mix olive oil, garlic powder, picked thyme leaves, salt and pepper. Add potatoes and blend them till properly coated.
- Switch potatoes to the baking tin and bake for 20 minutes.
- Whereas the potatoes are baking mix lemon juice and veggie inventory. Use 4 tbsp of veggie inventory for an assertive lemon flavour, 3 and even 2 for only a trace. Subsequent, make the dill sauce.
- Take away potatoes from the oven, add lemon veggie inventory to the pan and coat the potatoes properly. Return to the oven for an additional 10 minutes.
- Give potatoes a superb stir once more and proceed for an additional 10 minutes. On the finish of that point, a lot of the liquid ought to get absorbed by the potatoes and they need to be fully cooked by and caramelised in locations.
- If you wish to caramelise them much more, place them beneath a sizzling grill (broiler) for 5-10 minutes. Take pleasure in sizzling, I like to show them into an entire meal by serving them with dill sauce, pan-fried vegan sausages and steamed inexperienced beans.
DILL DRESSING
- Place drained cashews (or sunflower seeds) in a small blender alongside all different elements. Add simply sufficient water to have the ability to mix the combination tremendous easy – I added about 100 ml (7 tbsp) of water. Add a touch extra water of you need the dressing thinner.
- Style and season to style. Retailer in an air-tight jar within the fridge for as much as 2-3 days or freeze for as much as 2 months.
NOTES
*GARLIC: I discover that garlic powder is extra appropriate on this recipe as contemporary minced garlic tends of burn and turn out to be bitter. If utilizing contemporary garlic, I like to recommend protecting the cloves entire, however crushed a bit to launch flavour.
*VEGGIE STOCK: In case you don’t have veggie inventory handy, make a fast one by dissolving half a veggie inventory dice in ½ cup / 120 ml of boiling water. I additionally like so as to add 1 tbsp of dietary yeast for extra flavour, however that’s non-compulsory.
*CASHEWS/SUNFLOWER SEEDS: Soak them in boiling water to melt for no less than 20 minutes or in chilly water for a number of hours. Alternatively use 1½ cups of thick vegan yoghurt with impartial flavour (as an alternative of cashews/sunflower seeds) and no water.
[ad_2]