Recipe: Baked Dill Potato fries

I lived the majority of my life in Idaho, so I kind of know a thing or two about potatoes. I know, it sounds cliched, but it’s true.




It’s been raining all week, so I’ve been wanting some comfort food, since it’s hard to get out and do any gardening. However, the volunteer dill in my herb garden is loving this weather, so I have more than enough to last me for the rest of the summer. This is a really simple recipe, but it’s wonderful in a pinch and it highlights exactly how little you need to do to potatoes to make them work.


Baked Dill Potato Fries

4-6 medium potatoes
3-5 sprigs fresh dill
1-2 tsps olive oil

Peel potatoes or scrub potatoes thoroughly and wash. Pat dry.
Cut potatoes lengthwise in quarters. Cut each quarter into 1/4 to 1/2 inch slices. Pieces should be about the size of a quarter and about as thick as a domino.
Toss with olive oil and minced dill. Sesame or peanut oil can also be used for different flavor. Instead of dill, carraway, crushed red pepper, or freshly ground black pepper can be substituted.
Spread over cookie sheet evenly, making sure that each piece touches the sheet. Use multiple cookie sheets if too dense. Grease cookie sheet with butter if potatoes were not dried to prevent sticking.
Bake in pre-heated 400 F oven for 20-30 minutes or until bottom of pieces are crisped. A grill can also be used — wrap potatoes in foil and set on grill near but not over fire and allow to cook for ~ 10-20 minutes or until tender.


Potatoes have been given a bad rep by health folk because of carbohydrate levels, but they’re a good source of potassium — and they naturally have a bit of a salty taste to them despite low sodium levels. Potato skins are specifically high in nutrients in general — and it so much easier to not have to peel before cutting… I’ve been tracking my diet on Sparkpeople, and one of the trends I’ve been noticing is that I’m always low on magnesium and potassium despite nerding out over spinach and oatmeal. Considering how important potassium is for cellular activity, I’ve been trying to find ways to get more into my diet. I’ll hopefully have a coconut-based recipe soon…
Fresh dill has a really strong scent when picked, but heat denatures this enough during the cooking process that the taste does not overpower the potato. If you like the strong dill taste, it would be useful to also add crushed dill seed about halfway through.

Leave a comment

Filed under Kitcheny

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s