Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Pressed Dill Potato Slices & Dill Dip Recipe

I admit it. I love to have fun with my food… this is especially true when I’m getting ready for a dinner party.

What could make potatoes more fun? Well, I suppose almost anything would make spuds more exciting but I promise you that these will wow your family and friends. Serve them with a comforting soup or as a fancy appetizer for they are gorgeous eats and a delightful craft project all in one!

PRESSED DILL POTATO SLICES INGREDIENTS:

  • 4 large russet potatoes (or 7 medium red potatoes)
  • 3/4 cup extra virgin olive oil
  • Salt & pepper
  • A few stems of baby dill from one package (remaining dill is saved for dip recipe)
Preheat oven to 350F. Slice potatoes into about 1/4 inch circle-shaped slices. Place potato slices in a medium-large boil. Add olive oil, salt and pepper. Coat potatoes on both sides in olive oil mixture. Place one small sprig of dill upon each potato slice and place dill-side down onto a baking sheet. Repeat until every potato slice is on a baking sheet. This usually takes two half sheet pans. Bake for about 20 minutes on each side, until light golden brown and potato slices are soft inside.

DILL DIP INGREDIENTS:

  • 1 cup  sour cream
  • 1 lemon, juiced
  • All of the remaining dill from one package of fresh dill (snipped finely)
  • Salt

Stir all ingredients together. This recipe can be prepared in advance and kept chilled until ready to serve.

You’d be hard-pressed to find potatoes as gorgeous as these. Yeah. I know. I’ll stop now.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013