YOUNG BOILED POTATOES + GARLIC BUTTER AND DILL

This recipe is much lighter and healthier option then traditional roasted or fried potatoes, yet it is delicious, easy to prepare and goes well with a lot of main dishes, such as meat, chicken.  I, personally, love to serve them with the fish, especially when I am cooking my signature Backed Salmon Lebanese Style with Tahini Yogurt.  Not only potatoes and fish is match made in haven but also the modest spud is playing a second fiddle letting salmon to take the centre stage on the table.

To feed 8 people you need:

1kg of young potatoes (wash and unpeeled)

2 tbs of finely chopped dill

2 cloves of garlic

3-4 tbs of extra virgin olive oil

1 tbs of butter

Sea salt and freshly cracked black pepper

Method:

As I said, simplicity is the key – boil a pot of salted water, carefully put the potatoes in the water and cook them until tender, around 20 minutes.  Drain the water but keep the spuds in the pot, then splash a few lugs of extra virgin olive oil, add a knob of butter, sea salt, if desired, otherwise ordinary salt and freshly cracked black pepper. Place the lid back on and give the potatoes a good toss.  Lastly, add finely chopped dill and crushed garlic.  I love garlic and I use a lot of it but if you are not a big fan – by all means, leave it out.
Gently shake the pot few times to let the butter melt and cover the spuds and then empty it onto the plate.  Serve immediately.

Enjoy!!!