This recipe is fantastic! We could not stop eating them. I used small red potatoes with skin on and cut them into bite sized pieces. Since it was two of us, I cut back on the butter and oil but the ratio was the same. I used evoo, not canola oil. With the fresh garlic, dried dill and the juice of one lemon it was perfectly seasoned. I cooked it for nearly one hour to make sure the potatoes had a nice crust, stirring them several times. If you used fresh dill, that could account for the lack of flavor. Dried dill is my choice in any dish that calls for that pronounced taste. Fresh dill is very mild and you need a lot of it to get the same results. I cannot imagine subbing chicken broth for the oil and/or butter. Not the same dish at all. Please make this as written, you will not be disappointed. We served it with grilled strip steaks.
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This recipe is fantastic! We could not stop eating them. I used small red potatoes with skin...