I know we all know how to make a roast potato but this really lets the Take a Dill Pic seasoning shine through. The dill and garlic are elevated by the salt and vinegar base of the pickle seasoning and it’s a very, very delicious bite. Any creamy dip goes good on the side!
Ingredients
1.5kg Agria potatoes
100g vegetable oil100g butter
2 tablespoons Take a Dill Pic seasoning
Man Grind, to season
Lemon & Dill Sauce
100g sour cream
100g The Aioli Grail
2 tablespoons lemon juice
½ teaspoon Take a Dill Pic seasoning
Finely chopped chives, to taste
Directions
Preheat the oven to 200ºC fan bake.
Peel, wash and halve the potatoes, pop in a pot of salted water and bring to the boil.
Boil until the potatoes are cooked on the outside, but won’t completely fall apart when shaken — around 18 minutes.
Meanwhile, add the oil to a deep roasting dish, and pop into the oven to preheat for 10 minutes.
Strain the potatoes, then add back into your pot. Slice up the butter and pop that in, then sprinkle over the Take a Dill Pic.
Put the lid on the pot and give the whole pot a good shake! Some of the smaller spuds will break right up, and give the others this beautiful fluffy coating that will give us that delicious crunch.
Remove the oiled tray from the oven, and spread out the potatoes evenly, watching out for any hot oil splattering.
Pop back into the hot oven and roast until golden brown, tossing and turning them during the cooking to make sure they are golden all the way round — they take around 35 minutes in total.
For the lemon and garlic sauce, whisk the sour cream, aioli, lemon juice and Take a Dill Pic together, then stir through the chives. Pop into a small bowl and keep in the fridge until ready to serve.
Season the finished crunchy potatoes with Man Grind to taste, and pop on a platter with the dipping sauce.
