Vegan Russian-Style Potatoes with Dill

Ingredients

• about 910 g Potatoes, cubed
• 3 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1/4 cup Fresh dill, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 910 g of cubed potatoes with 3 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the potatoes are evenly coated.
3. 3Spread the coated potatoes in a single layer on a baking sheet. Make sure they are not piled on top of each other so they roast evenly.
4. 4Place the baking sheet in the preheated oven and roast for 35-40 minutes. About halfway through the cooking time, carefully remove the baking sheet and flip the potatoes to ensure they brown and become tender on all sides. They are done when they are golden brown and easy to pierce with a fork.
5. 5Once the potatoes are cooked, remove the baking sheet from the oven. Immediately add the 1/4 cup of chopped fresh dill to the hot potatoes and toss gently to distribute the dill throughout.
6. 6Serve the Vegan Russian-Style Potatoes with Dill hot.

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