I've made this several times already, using a large bunch of fresh dill that came in my CSA box. After cooking the potatoes half-way, I tossed them in olive oil and finished cooking on the grill, which adds amazing flavor. Original recipe found here.
- 800g baby potatoes
- 1 tbsp olive oil
- pinch of salt, generous
- 1/4 cup (12 g) dill, packed, chopped
- 2 spring onions, sliced, green only
- 1 tbsp capers, chopped
- 2 French shallots, finely diced
- 2 tbsps olive oil
- 2 garlic cloves, minced
- 1/ tbsp wholegrain mustard
- 1 tbsp lemon zest
- 2 tbsps lemon juice
- 1/2 tsp flaky salt
- 1/4 tsp crushed black pepper
- Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).
- Scrub the dirt off the skin of the baby potatoes. Wash and pat dry them. Cut each potato into half. If the potatoes are slightly large, cut each into 3 pieces. Place in a bowl along with salt and olive oil. Toss and mix well.
- Spread potatoes on a large lined, rimmed baking sheet. Roast in the hot oven for 20 minutes Switch oven to the grill function at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes until starting to brown. Remove from the oven and cool slightly (5 minutes)Prepare the dressing by mixing all ingredients for it in a bowl.Add dill, spring onion, capers, shallots and potatoes to a large bowl. Add the dressing. Toss and mix well until potatoes are coated evenly with the dressing. Serve immediately.
