Highly aromatic and savory
Made with the highest quality Certified UP Extra Virgin Olive Oil.
Use on potatoes, in egg dishes, with fish, beans and over roasted vegetables.
Make a variety of sauces from a tarter sauce to an aioli.
Balsamic Pairings: Traditional, Pomegranate, Peach white, Sicilian Lemon white.
2 pounds of red potatoes
3 tbsp. fresh garlic, minced
3 tbsp. Wild Dill Olive Oil
½ cup Parmesan cheese, grated
Cut the potato’s into 1 inch chunks.
Boil in a pot of salted water for 10-12 minutes.
(You will be able to easily pierce with a fork.)
Remove from the heat and drain.
Heat up a large cast iron pan over medium-low.
Drizzle in the wild dill olive oil and add the potato’s.
Season with salt and cook for 6 minutes or until all sides are golden brown.
With a minute of cooking time left add the minced garlic.
Transfer the potato’s to the serving platter.
Grate the Parmesan cheese over the potato’s and enjoy!