Warm Dilly Scallion Potatoes
Potatoes simply dressed in olive oil, salt, pepper, and plenty of fresh herbs.
Servings: 4 to 6 people
Ingredients
- 2 pounds small fingerling or gold potatoes, cleaned
- 1 teaspoon kosher salt, plus more for potato water and to season
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, peeled
- 3 scallions, green and pale green parts, thinly sliced
- 1/3 cup finely-chopped dill
- black pepper
Instructions
- Add the potatoes and garlic to a pot of boiling water salted with about 1 tablespoon of kosher salt, and cook until fork tender, about 10 to 15 minutes, depending on the size. Drain. Discard the garlic.
- While the water boils and the potatoes cook, chop the dill, and slice the scallions.
- Combine the potatoes, olive oil, herbs, 1 teaspoon of kosher salt, and 12 turns of black pepper in a mixing bowl. Toss well and taste for seasoning.
- Serve warm or at room temperature.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
