Pan-fried potatoes with fresh dill from the garden
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I have been making this recipe for years. My family loves potatoes and years ago I made this recipe with dried dill, but since I have been growing dill in my garden, it tastes great to use fresh. I used to struggle to find a way to cook potatoes in 15 minutes. I am bad about deciding last minute what to cook for dinner, and many times baked potatoes or mashed take too long to cook. This recipe is easy and delicious! You can serve them with ranch dressing and some of my kids like them with ketchup. The dill is really easy to grow as well. I planted mine from seed in October and have cut it down twice and it comes back and multiplies! If you have a favorite recipe with dill, let me know. I love cooking with fresh herbs from my garden. If you are new to my blog and are interested in how I grow my own food, check out the benefits of gardening my way. I love it and think you will too.
Here’s the recipe:Pan-fried Potatoes
8- 10 red potatoes
1 onion, chopped
2 tbsp coconut oil
1/2 tsp garlic powder or fresh minced garlic
salt and pepper to taste
small bunch dill or dried dill
Directions: Saute chopped onions in pan with coconut oil, after they turn clear, add the potatoes and garlic powder. Keep on high heat and sear potatoes til they are brown. Salt and pepper to taste, stirring often.
Add dill and stir in. Cook until potatoes are tender, usually about 10 – 15 minutes. The smaller you dice the potatoes, the faster they cook.
Ingredients for pan fried potatoes, missing from the picture is the coconut oil
and I used more dill than pictured.
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