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Robin Ward

Long-Cooked Potatoes with Garlic and Lemon

Small waxy potatoes roast low and slow in seasoned oil with smashed garlic, lemon, dill, and a little heat until the edges turn golden and the centers become creamy, custardy, and nearly French fry-like. An easy, mostly hands-off side dish for steak, chicken, fish, or a crisp salad.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 - 2½ lbs. small waxy potatoes (Small gold potatoes work well. Halve larger ones, leave tiny ones whole, or quarter larger Yukon Golds into similar-size pieces.)
  • 4 chiles de arbol, crumbled, or 1 teaspoon crushed red pepper flakes (optional) Use chiles for deeper heat or red pepper flakes for an easy pantry swap.
  • 8 garlic cloves, smashed
  • 1 lemon, plus extra wedges for serving Cut into wedges and remove seeds. Add extra wedges at the table for a brighter lemon flavor.
  • ½ cup finely chopped dill
  • kosher salt
  • freshly ground black pepper
  • 1½ cups olive oil, chicken fat, duck fat, or a combination Use enough to come about 1/4 to 1/2 way up the potatoes in the pan.
  • Flaky sea salt

Equipment

  • 12-inch cast-iron skillet or 13x9 baking dish

Method
 

  1. Preheat the oven to 375℉.
  2. Combine the potatoes, chiles de árbol or red pepper flakes, if using, garlic, lemon wedges, and half of the dill in a large oven-safe skillet or baking dish. Season with salt and pepper, then toss everything together. Pour the oil over the potatoes. It is okay — good, even — if the potatoes are not fully covered by the oil. Roast for 80 to 90 minutes, stirring once about halfway through, until the potatoes are completely tender and browned on the exposed edges.
  3. Remove the pan from the oven. While the oil is still hot, sprinkle the remaining dill over the potatoes so it sizzles and flavors the oil. Using a spoon, lift the potatoes, garlic, and lemon pieces from the oil and transfer them to a serving platter, plate, or bowl. Drizzle with a little more dill oil, then finish with flaky salt before serving.

Notes

Leftover oil: You will have leftover garlicky dill oil. This is not a problem; this is a small kitchen advantage. Strain it if you like, pour it into a clean jar, and refrigerate. Use all-olive-oil batches in dressings, over roasted vegetables, with eggs, or for another round of potatoes. If you used duck fat or chicken fat, aim it toward roasted potatoes, chicken, vegetables, or a skillet of onions and garlic. It carries a little dill and lemon, so send it where those flavors will be welcome.
Make ahead: These potatoes can be made 1 day ahead and stored in their oil, covered, in the refrigerator. Reheat in a 350°F oven until warmed through, or warm gently in a skillet on the stovetop. For best texture, serve within 1 to 2 days.