January’s theme for the Gluten-Free Wednesday carnival is potatoes. I hope to share a potato soup recipe with you this month, but for now here is a simple yet tasty way to serve potatoes.
Often potato dishes include milk. Sometimes I use a substitute, such as when I make mashed potatoes, but sometimes it’s nice to avoid milk altogether.
These potatoes don’t look like anything special, and when I served them last week I didn’t announce that it was a new recipe which I wanted their opinion on. However, at dinner my youngest son said “Mom, these potatoes are good.”
Then, after dinner, my 18 year old walked through the kitchen and as he passed he said, “The potatoes were good tonight, Mom.”
The rest of the dinner was fine, too, but both boys mentioned the potatoes. I think the trick is adding a little extra flavor to them—in this case, onion, garlic, and dill.
- 6 – 8 medium gold potatoes
- ½ c. chopped onion
- 3 cloves garlic, minced
- 2 Tb. coconut oil (or butter)
- ½ tsp. dried dill weed
- salt & pepper to taste
- Peel and quarter the potatoes.
- Boil or steam them (I used a pressure cooker) and drain. Let them steam dry a few minutes.
- While the potatoes cook, melt the coconut oil in a skillet, and sauté the onion until tender.
- Add the garlic and sauté about one minute more.
- Add the onion and garlic along with the coconut oil to the potatoes.
- Add the dill weed, salt and pepper and gently toss the potatoes.