GARLIC POTATOES WITH DILL

YIELD Serves 4 to 6

PREP TIME 10 minutes

COOK TIME 20 minutes

Ingredients

• 2 pounds small new potatoes
• 2 teaspoons kosher salt, plus more
• 3 cloves garlic
• 1/4 cup sunflower oil
• 1/2 cup chopped dill

INSTRUCTIONS

1. Measure 2 pounds new potatoes: If they’re about an inch in diameter, leave them whole. If they’re larger, cut into 1-inch chunks, making sure all the potatoes are roughly the same size to ensure even cooking.
2. Place the potatoes in a large pot and add enough water to cover by about 2 inches. Add 2 teaspoons kosher salt, cover, and bring to a boil over medium-high heat. Reduce the heat to low and gently simmer with the lid ajar until the potatoes can be pierced easily with a fork, being careful not to overcook them, 12 to 15 minutes.
3. Meanwhile, finely grate 3 garlic cloves on a Microplane or run through a garlic press and place in a small bowl. Add 1/4 cup sunflower oil and stir to combine. Finely chop fresh dill until you have 1/2 cup.
4. Drain the potatoes and return to the pot. Add the garlic oil, dill, and a pinch of kosher salt. Gently toss to combine. Taste and season with more salt as needed.

RECIPE NOTES

Oil options: 2 tablespoons fruity extra-virgin olive oil plus 2 tablespoons walnut oil can be substituted for the sunflower oil.