Today was an unusually overcast day and the photography session on my kitchen counter did not go well. I guess if the lighting is bad enough, not even Photoshop can salvage it. I was going to show you how lovely this looked before it went into the oven, but I guess we'll just have to be satisfied with the final results.
This is a very simple recipe you can make with an extra boiled potato that you had leftover from yesterday...because you boiled too many of them...or you can boil on afresh if you really want.
Scalloped Lemon Dill Potatoes
Ingredients
1 Big Potato Boiled with its Skin On
Fresh Dill
2 Cloves Garlic
Extra Virgin Olive Oil
Lemon Salt (You can make it with fresh lemon rind and salt if you wish)
Black Pepper
Chili
Coarse Spanish Paprika
Step 1: Preheat your oven to 250C. Get your biggest casserole dish and line it with oven paper.
Step 2: Slice the potatoes as thinly as you can and then lay them in one layer in the casserole dish.
Step 3: Sprinkle with lemon salt, black pepper, fresh dill, chili and paprika.
Step 4: Make another layer on top and do the same thing.
Step 5: Drizzle extra virgin olive oil and place 2 garlic cloves on top.
Step 6: Roast in oven for 30 minutes or until the top layer has browned a bit and looks crispy.
This would make a nice side dish for a lot of things but I have to be honest. I just had this with eggs & Kalles on the side. This was my Sunday morning brunch!
