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Dill roasted potatoes

More potatoes! Yes! What would Christmas be without potatoes? Uhmm .. These potatoes are delicious. They are crunchy on the outside and soft on the inside. In addition to their little roast taste, dill, parsley and chives bring them a whole lot of freshness. If you have any left over on Boxing Day, coat them in mayonnaise and you will have a sublime potato salad in no time!


6 cups halved little potatoes

1 tablespoon of salt

1/3 cup of olive oil

1 tablespoon of nutritional yeast

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 cup chopped fresh chives

1/4 cup chopped fresh dill

1/4 cup chopped Italian parsley

Salt and pepper


Preheat the oven to 400F.

Place the potatoes in a pot and cover with cold water. Add salt and cook over medium heat 10 minutes past boiling point. Drain.

Cover the pot and toss lightly to damage the outside of the potatoes. This is what will allow them to become crispy. Place the potatoes on a baking sheet.

In a small bowl, combine the olive oil, nutritional yeast, onion powder and garlic powder. Drizzle over the potatoes and toss to coat them well.

Bake for 30 minutes, turning halfway through cooking. Add the herbs to the potatoes and mix well. Add salt and pepper to taste. To serve.

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© 2020 par Marie-Michelle Chouinard