While skiing in Bulgaria this year I was fortunate enough to sample some of the local food up the mountain. I ordered the “dill potatoes” from the menu to accompany my fish burger, but was met with mere chips. Well, after much confusion and a very irritated waiter, I finally got the food I asked for and it was absolutely worth the wait. The citrus notes of the dill perfectly accompany salty crisp potatoes and oily fish.
- Potatoes (cubed)
- Fresh Dill
- Preheat oven to 210C
- Cube your potatoes and boil in salted water for 7-10 minutes, until soft but not crumbly.
- Drain and pat dry, then mix in a bowl with a few tsp oil (enough to just coat the potatoes), a few sprigs of fresh dill, and a grinding of salt and pepper.
- Roast in the oven, turning every ten minutes or so, until crispy. Pat dry serve – a squeeze of lemon juice would really complete the seaside feel!