Recipe: Dill (roast) Potatoes without an oven

Dill / shepu

I don’t really see dill too often where I presently live. And I found a whole bunch at the grocery store a month ago. I like variety in food. I had no plan and didn’t really think it through but I bought a whole bunch. Later at home, I thought well, I’ll just make my usual stove-top garlic potatoes and add some dill for freshness. That is exactly what I did and it was delicious.


  • 5 medium sized Potatoes cut into thumb sized cubes
  • half pod of garlic, crushed
  • chopped Dill, 1 full cup tightly packed
  • salt to taste
  • oil as required
  • Method:
  • Take about 4 tbsp of oil. I like the flavour of sesame oil so that is what I used. You can use any cooking oil. Heat the oil well in a large bottomed pan/kadhai.
  • Add crushed garlic and saute for few seconds. Garlic burns quickly so don’t wait too long.
  • Add the chopped potato cubes and stir occasionally
  • Cover the pan with a lid after frying the potatoes till the edges are little crisp
  • Add salt
  • Potatoes take a while to cook so be patient and keep the flame low.
  • Once cooked add the chopped dill leaves and mix.

This recipe serves 4 people as a side dish. We ate this with grilled meat and a vinaigrette salad….culinary paradise πŸ™‚


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