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Dill & Lemon Potatoes
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A picture of Dill & Lemon Potatoes.

Dill & Lemon Potatoes

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Dill & Lemon Potatoes

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

10 mins
8 servings
  1. 5 lbYukon gold potatoes
  2. 1lemon; zested and juiced
  3. 3/4 ozdill; chopped
  4. 2 stickbutter
  5. 6 clovegarlic; creamed
  6. 1large pinch kosher salt and black pepper
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Steps

10 mins
  1. 1

    Boil potatoes until nearly tender in cold, salted water. Drain. Briefly submerge in ice water bath to stop cooking process. Cut into fourths.

  2. 2

    Slowly melt butter in a large saute pan. Add garlic when butter is nearly browned.

  3. 3

    Add potatoes when garlic is nearly caramelized. Season with salt and pepper. When potatoes are tender, add dill and toss.

  4. 4

    Variations; Compound butters, olive oil, parsley, sage, coriander, oregano, marjoram, basil, zucchini, other potatoes, celery, olive oil, ginger, lime, crushed pepper flakes, chives, scallions, onions, shallots, jalapeños, habanero, bacon, corn, paprika

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ChefDoogles
ChefDoogles @ChefDoogles
on December 06, 2015 21:57
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Comments

Krissii
Krissii @cook_2871590
December 14, 2015 14:37
Awesome
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