Dill Breakfast Potatoes
These dill breakfast potatoes are savory, fresh, and simple! The freshness of the dill gives them flavor depth and visual appeal that makes them a great addition to any omelet or breakfast meat. Great for dinner as well!
Like this recipe? Want more?
Check out our recipe book.
Categories
Ingredients
- 2 pounds red potatoes, cut into wedges
- 3-4 sprigs fresh dill, lightly chopped (about .5 ounces)
- 2 Tbsp unsalted butter
- 1 tsp onion powder
- Salt and pepper, to taste
Preparation
- Cut washed potatoes into wedges. For large red potatoes, cut into eight wedges. For medium potatoes, cut into six. Either steam or boil potatoes in a pot until barely fork-tender. Drain and lightly pat dry.
- When potatoes are nearly cooked, in a large skillet melt butter over medium heat and allow to coat the pan. Lightly season with onion powder, salt, and pepper.
- Add potatoes to butter mixture and toss to coat evenly. Allow potatoes to lightly brown, moving them around periodically to brown evenly. When potatoes reach the desired level of brownness, add fresh dill and toss to coat.
- Transfer to a serving plate and add salt, pepper, and onion powder to taste. Toss with a little more dill as a garnish. Serve.
