Roasted potatoes with dill and garlic – The Mercury News

In Greens, a vegetarian restaurant in San Francisco, the executive chef Katie Reicher is looking forward to impatiently each year that the potats come from the farm, Green Gulch. “These potatoes have not been cured (a process of several weeks which helps to preserve them), so their skins are still thin paper, and their always soft flesh,” she wrote in her next kitchen book, “Seasons of Greens” (Weldon Owen, $ 45). “Add part of the incredible dill on the farm as well as lemon and garlic butter, and you are in some of the best potatoes,” she adds.

Potatoes roasted with dill and garlic

Serves 4 to 6

INGREDIENTS

2 pounds (900 g) small new potatoes or germination potatoes

Salt

3 tablespoons of light olive oil

2 tablespoons of lemon butter or more olive oil

2 tablespoons of chopped fresh dill

2 tablespoons of chopped fresh parsley

1 tablespoon of chopped garlic

For lemon butter:

1 book (4 sticks / 450 g) Uncommon butter, Ramolli

4 lemons, zests and juice

4 teaspoons of salt

INSTRUCTIONS

Like the smallest potatoes and the largest quarters in half. If you use fry, divide them in half lengthwise, then again on the cross if the potatoes seem too long. Place in a pot with enough cold water to cover the potatoes 1 inch (2.5 cm). Give the water a handful of salt, then bring to a boil on the stove.

Once boiling, reduce the fire to simmer and cook the potatoes until they are very tender, but not quite collapsing. Drain the potatoes well and spread on a tray lined with paper towels to cool and finish the drain.

Once the potatoes have cooled slightly, their flesh has been a little refreshed to be able to be manipulated. Preheat the oven to 425 degrees. Mix the potatoes with light olive oil and spread out on a baking sheet, leaving enough space between them so that they can become clear.

Cook the potatoes for about 10 minutes, until the bottom started to crisp. Add the potatoes, lifting them from the baking sheet with a spatula to make sure you lift the cross bottom of the pan. Turn the potatoes in the oven and bake for another 10 minutes or until the potatoes are fully cooked “fork”.

Make lemon butter: Mix all the ingredients together in a bowl and mix until they are completely combined. Make sure you chop the lemon zest finely and remove all the seeds that can fall from lemons during the juice. The juice can take a while to integrate into the butter in hand, but it will meet with fat and patience of the elbow. A culinary robot can be used to speed up the process. Follow the instructions above to roll in a log and store in the refrigerator or freezer.

Finally, add the lemon butter to small pimples through the pan to distribute it evenly, with chopped herbs and garlic. Mix well and return to the oven once again for a few minutes, until the butter has completely melted and the garlic is fragrant. Adjust the seasoning with salt if necessary and serve immediately.

– Gracious Katie Reicher, “Seasons of Greens” (Weldon Owen, $ 45).