The house is still divided, folks. I don’t know if you recall the time we talked about how Allison is not a huge fan of potatoes (but, like…how…? amiright?) and in a specific sweet potato french fry post, I shared that I’m doing my best to change her ways and turn her into a potato fan. “How’s that going,” you may ask?
I did an attempt #2, and not with more of those colorful and vitamin packed sweet potatoes, but with some beautiful gemstone potatoes. The results: INCREDIBLY TASTY and…
I, Ash Abbey, the potato-loving-Abbey-sister-for-forever, will be eating them all…just me…for the week. I had to comfort the gemstone potatoes and let them know that it’s certainly not their fault that Allison didn’t enjoy them, I don’t think she’ll get past the starchy-potato texture that seems to throw her off the most. But, their stunning looks and their taste, so warm, garlic-y and with a tang from the dill we received in our Steadfast Farm CSA box, made them so delightful. They make for a delicious buddy to my morning eggs, are a new topping in my lunch salads, and are a hearty side dish to my dinners. Here’s to hoping that the lil’ one will love on potatoes one day, and I simply cannot wait to make this recipe again for the holidays!
WHY EAT THAT: Dill
Dill is an herb in which the leaves and the seeds can be used for culinary purposes (specifically for seasoning) and it has a strong, tangy flavor. Dill boosts our digestive health and can also help to reduce excessive gas. It also contains numerous vitamins and minerals such as calcium and manganese which both help with proper bone formation. Dill can be used as a garnish to many meals (deviled eggs, sandwiches, etc.) and can be added to soups, stews, casseroles, pasta, in dipping sauces, and more!
Adapted and inspired by Girl and the Kitchen
1 lb gemstone potatoes
2 tbsp + 3 tbsp olive oil (to be used at separate times during cooking process)
1/4 cup fresh dill, chopped fine
3-4 garlic cloves, minced
1/2 tbsp of sea salt
1/2 tbsp of black pepper
pinch of cayenne pepper
1. Wash the potatoes and place them in a large boiling pot. Cover the potatoes with water, should have about 1-2 inches of water above the potatoes, and drizzle in 2 tbsp olive oil and a sprinkle of sea salt.
2. Bring the water to a boil and cook potatoes covered for about 7 minutes. Remove lid after to allow the steam to release and continue to cook for about 15 minutes. Test to see if the potatoes have cooked through by inserting a knife/fork into the potatoes and if it goes in smooth and softly, the potatoes are ready. Drain excess water and place the potatoes back in the pot.
3. With a fork, gently press on the potatoes to smash them just a little until the pop. We used the walls of the pot and pressed the potatoes gently one by one against the wall with the fork until they popped.
4. Add dill, garlic, and 3 tbsp olive oil. Season with sea salt, pepper, and a pinch of cayenne. With a large spoon, mix together.
5. Enjoy and serve warm! For the holidays coming up, serve as a side for your holiday dinner spread or scoop into a casserole dish and bring to your next holiday potluck/gathering!
6. Store leftovers in an airtight container for 1 week.
1. Health Benefits of Dill. Organic Facts. Organic Information Services Pvt Ltd. 2015. Web.
2. Wright J. The Herb Society of America’s Essential Guide to Dill. 2010, 1-32. Web.
3. Zevin I. V., A Russian Herbal: Traditional Remedies for Health and Healing. Rochester, Vermont: Healing Arts Press.