Thursday, 13 November 2014

Simple Dill Potatoes

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Remember that time I told you all I'm about good for these days is Netflix marathons and the most basic of kitchen basics? Yeah? Good. Because that's still a thing.

Some of you may have noticed that my posts are getting a bit shorter, and I'm sharing less. I promise you dear reader, you should not take it personally. I still share everything there is to share. The problem is, there just isn't that much to share these days.

The transition from China to Canada has been, in some ways, great and everything I could have hoped for. But in others ways, it's been beyond difficult. After we landed I pretty much threw myself into wedding planning. It was a blast. It was exciting. It let me forget that I needed to find a new job. Then we got married. And it was the most perfect day. It was fun and laid back and filled with the most amazing flowers. Then we went to Chicago, and it was the best. I found a new city to love, we got free wine, and I ate more than I care to admit. All great things. Then we moved into our new apartment. It got set up and I got cooking in a real sized kitchen after two years in Barbie's fun house. The greatness continues.

Then I started to really get serious about the whole job hunt thing. And there I have stayed. Seriously job hunting. Seriously pulling on networks. Seriously getting serious. To say this has been the easy part of the transition would be a big lie. It sucks. A lot. Everyone knows this. I'm not unearthing any great truths here. It's boring and frustrating. I go through the feeling of being both over qualified and under qualified several times a day. It's been a huge mental strain that has seen some pretty ugly days (and don't worry, some also not so ugly days where I'm happy just to keep on keepin' on).

And you know why this is all ok? Because this is the risk I 100% knew I was taking when the decision to move to China in the first place was made. And so I continue, knowing these things take time, but steadfastly remaining one of the most impatient people I know. Have I ever told you I can be a bit of a walking contradiction? Because I can. My patient impatience is a pretty prime example.

So, there you have it internet, that's me. Trying to be honest in the good and the could-be-better. Now let's talk about potatoes. Simple, humble, comforting potatoes.

These potatoes are boiled and then fried. Tossed with parmesan, dill, and salt. And eaten. And eaten again. And probably again because there's that great addictive quality about them that takes hold when you mix things like salt and fresh herbs. They are also cooked in the cast iron because it makes it feel both fancy and rustic at the same time which is pretty wonderful way for a potato to feel.

These took all of 20 minutes to make, including chopping time and could be mixed with a whole variety of different herbs to really spice things up. Basil and Oregano? Why not! Rosemary? Oh heck yes! Go wild friends, and make yourself some potatoes.

Click through for the recipe!

Simple Dill Potatoes

Approximately 8 new potatoes, quartered
2 Tbsp butter
1 tsp garlic powder (garlic salt would also be delicious, just reign in your final sprinkling if you go this route!)
2 Tbsp fresh dill, chopped
2 Tbsp fresh grated parmesan cheese
salt to taste


  1. Put the chopped potatoes into a large pot and fill with enough water to full cover 
  2. Bring to a boil and allow to cook for approximately 10 minutes, or until you can easily poke the potatoes through with a fork
  3. Drain the potatoes and set aside
  4. Over medium heat, melt the butter in a large skillet (I used a 10 inch skillet, but would probably use a 12 inch next time - does not have to be cast iron, but it does help with the crispy exterior)
  5. Add the potatoes and sprinkle on garlic powder and a pinch of salt, stir to coat
  6. Allow the potatoes to cook undisturbed for approximately 2 minutes, or until crispy on the bottom side
  7. Toss them and continue to cook crisping up the other side.
  8. Once the potatoes are crisped to your liking, toss with the dill and parmesan
  9. Adjust salt to your liking (I added more because that's just how I do)
  10. Enjoy!

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