Dilled Potatoes… and sauce

I bought a bunch of fresh dill for a recipe.  A BUNCH.  My grocery store didn't have small bunches.  So I was stuck trying to come up with a way to use it, because the only thing worse than the smell of dill permeating my fridge would be the smell of rotting dill permeating my fridge.  (I have a love/hate relationship with dill; I love it when it's cooked or blended or somehow adding its flavor to other foods. I hate the smell of it in my fridge.)  

Dilled Potatoes (For 2)

5 small potatoes, skin-on, washed well

2 Tbsp olive oil

1 Tbsp chopped fresh dill

2 tsp salt

1 tsp pepper

Preheat your broiler.  Chop the potatoes into bite-sized pieces, and place them in a bowl.  Drizzle the oil over, then add the dill, salt, and pepper.  Mix everything together, evenly coating the potato pieces with seasonings.  Dump onto a baking sheet and spread the potatoes out into a single layer.  Make sure there is plenty of oil; you don't want the potatoes to stick to the the sheet.  Pop the baking sheet under the broiler (you can put it pretty close).  I think it took about 20 minutes for me (I must've used the low setting on the broiler), checking it partway through.  I would start with 10 minutes, because I have burnt potatoes this way, and it was very sad.  You want them to stay in there until they are slightly crisped and browned.

Serve, topped if desired, with sour cream dill sauce (below).

Before I get to the dill sauce, I just want to highlight the importance of washing potatoes.  They can have all kinds of nasties living on their skin, but as long you wash them, it's fine.  Be sure to use warm water and scrub them all over.

Dill Sauce

2/3 C sour cream 
1 Tbsp milk

2-3 Tbsp fresh chopped dill

1 Tbsp chopped fresh chives

1 tsp lemon juice

salt and pepper

Combine all ingredients in a smallish bowl, whisk them together, cover it, and pop it in the fridge.  Let it sit there for an hour or so.  This lets the flavors get to know each other.  Give it a good stir before you serve it up.

This came from an '80s cookbook, and was intended for salmon.  Just salt and pepper the fish, pan-fry it, and serve it with sauce on top.  It's also great with steak, on the potatoes, and probably even on a flatbread.  I used it as a veggie dip, too.