Garlic Dill Potatoes

with Bacon

April 14, 2017

Pff… step aside winter, spring is finally reeeaally here!!! Other than a ton of flowers blooming and wonderful events like the superbloom, we’ve got picnics, bbq’s, the pool/beach?? er, in general, outdoor parties finally coming! There are several things you can bring to a spring/summer/outdoor/indoor party… yet my mom and I like to bring what we’ve been cooking for years: Buttery, savory, Garlic Dill Potatoes. It’s really simple, easy, and people go kinda gaga over it. Seriously. I think people are true suckers for garlic and bacon which is kind of our secret to be a winner at potlucks. You can add as many garlic cloves as you want – depending on your love for garlic. I made mine so garlicky that my mom told me I smelt bad.  She also told me dill weed is good to reduce menstrual cramps….. Anyway, the smell of garlic and sizzling bacon by themselves on a pan will make anyone crawl for whatever dish it’s in. Oh, and if you/someone is vegan – (a few Instagram followers  requested for vegan recipes) , just omit the bacon and the garlic and butter themselves will do justice.

There’s also an update! After my pecha kucha prsentation, a woman from Autodesk’s AutoCAD department found me and The Chef Charette blog after reading about USC’s pecha kucha night and…. emailed me asking if she could feature a story about how I use AutoCAD to develop all my recipes…Jeez, another dream has come true already this year.  More public exposure! So I’ll be having a phone interview with her and another AutoCAD employee  on Tuesday… please wish us luck that things will go well and we can develop something super cool.

GARLIC DILL POTATOES

Ingredients

Preparation Time
15 min
Cooking Time
15 min
Ready In
20 min
Service Size
6-8
  • 3 lb. yukon gold potatoes
  • 4-6 garlic cloves
  • 3/4 C. butter
  • 2 shallots
  • 4-6 slices bacon
  • 3 oz. fresh dill
  • sea salt to taste
  • pepper to taste

Directions

Step 1.

Cut the potatoes in half, cut the halves in half, then cut the quarters in half, so that you have eight wedges from each potato.

Step 2.

Chop the bacon, slice the shallots into thin slices, and mince the garlic.

Step 3.

Heat the butter in a large skillet pan or wok. Add the bacon, garlic, shallots, then the potatoes. Let them brown and stir occasionally.

Step 4.

Remove skillet from stovetop and stir in freshly chopped dill weed.

Step 5.

Stir in the sea salt and desired amount of pepper.  Serve immediately.

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