Skillet Potatoes with Dill
Dill and potatoes go together like sausage and apples, don't you think? Not exactly a groundbreaking recipe ahead, but sometimes simplicity and fresh herbs are all one needs. Especially when one is on day seven of a Whole30 and on the verge of hangriness.
DILL SKILLET POTATOES
Gluten-free, Paleo, Whole30 recipe
INGREDIENTS
1 lb. red potatoes, cut in 1/8-inch slices
garlic powder
onion powder
black pepper
crushed red pepper
salt
olive oil or ghee
fresh dill
INSTRUCTIONS
Heat olive oil or ghee in a big skillet on medium heat. Put potatoes potatoes into the pan in a single layer. You will likely need to make them in batches. Right before turning (10-ish minutes), sprinkle them with garlic powder, onion powder and black pepper. Use your judgement — you're an adult. Turn the potatoes and sprinkle on the other side, too. Fry until tender, taking care not to burn them. Toss them with a healthy amount of fresh dill and salt, then eat.
NOTES
Obviously, you could use fresh garlic and onion for these too, but you're going to want to wait to add the garlic so it doesn't get burned (because it definitely will if you put it in too early).
