Christiana Aretta writes a journal about food, photography, & toys.

This is an easy dish to cook alongside a meat dish – using some of the leftover meat grease and/or juice makes these potatoes extra tasty.

Ingredients

• 4 small potatoes (about kiwi-fruit sized)
• 1/2 a small onion
• 3 sprigs of dill, chopped fine
• 3 tbsps bouillon
• 1 tbsp meat fat or cooking oil, preferably vegetable
• salt & pepper to taste

Preparation

1. Rinse and dry potatoes. Without removing skin, chop into 1/2″ pieces. Peel and slice onion thinly. Place in a baking dish.
2. Chop dill sprigs finely. Sprinkle over potatoes and onions. Add bouillon, meat grease/cooking oil and mix until potatoes and onions are well-coated. Sprinkle with salt and pepper.
3. Turn on the broiler. Place baking pan on second highest oven rack and broil for 15-20 minutes, stirring every 5 minutes or so.
4. Serve hot. Serves 2-3.

No comments yet: comments are still open.