19 October 2010

Irish Potatoes

These potatoes are delicious and very easy. They also transport well so are perfect for taking to pot-luck dinners.  If you have any leftovers (highly unlikely, they are really good) fry them in a non-stick pan the next day and serve with a fried egg for a quick and tasty meal.  You won't need to add any butter or oil to the pan, there will be enough in the sauce.  The addition of dill adds a lovely flavour to this simple dish.

1kg potatoes, washed and cut into wedges (no need to peel)
1/2 cup water
1/2 cup butter, melted
1tbsp lemon juice
1tbsp chopped parsley
2 spring onions, finely sliced
3 tsp dried dill
Salt and pepper to taste

Pre-heat oven to 180 degrees Celsius. Put the potatoes and water into a covered casserole dish. Place in oven and cook for 45 minutes, or until potatoes are fork tender.  Drain and return to casserole dish. Combine melted butter, lemon juice, parsley, spring onions, dill and seasonings. Pour over potatoes and return to oven to heat through, about 15 minutes.   Serve.

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