We’re always banging on about food waste but can honestly say that at least half the recipes we try, are chosen solely on the basis that they use an ingredient left over from another dish. This is precisely how we came to try this potato dish from Caroline Eden & Eleanor Ford’s beautiful book, Samarkand. Dill is one of the herbs we find most difficult to use up and it’s also one we haven’t had a lot of success growing ourselves. Never again will we shy away from recipes using fresh dill, instead we will look forward to melting potatoes with dill the following day.
Melting Potatoes with Dill – serves 4
- 50g butter
- 2 tbsp olive oil
- 2 onions, sliced
- 500g waxy potatoes, unpeeled and cut into 1cm slices
- 3 garlic cloves, finely sliced
- 1 tsp cracked black peppercorns
- a small handful of dill fronds, chopped
Heat the butter and oil in a large frying pan and cook the onions very slowly until soft and golden. Add the potato slices and garlic and stir into the buttery onions. Season well with salt and cover with a lid.
Cook the potatoes over a very low heat, stirring occasionally, for about 45 minutes. Stir through the peppercorns and a handful of fresh dill before serving.
(Original recipe from Samarkand by Caroline Eden & Eleanor Ford, Kyle Books, 2016.)
Jono & Jules do food & wine 
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