Creamy Dilled Roast Potatoes

Time: 45 minutes

This is a recipe that I grew up having nearly every Sunday after church at my grandparent’s farm in Northern Alberta. Potatoes and dill grown in their garden, cream from their cattle. I love this song by Brett Kissel who grew up near my hometown – partly because of the familiar scenes of moutains and prairies; BUT mainly because my parents are huge fans of his (AND my dad and his grandma were cousins) PLUS…. my hubby’s cousin Dustin is one of the guitarists (and yoga guy) in this video!!! All Northern Alberta, Canadian kids playing some great music to set your day on a high!!!

Music Selection: Brett Kissel – Canadian Kid


2 lbs small potatoes

1 cup heavy cream

2 Tbsp dried dill

2 Tbsp chopped fresh green onion

½ cup chicken stock



Preheat oven to 350 deg F.

Cut small potatoes into ½ inch pieces (usually in half or quarters). Place in casserole dish.

Mix cream, dill, green onion, chicken stock and salt/pepper. Pour over the potatoes. Cover and cook for 30 minutes. Tip: put a pan underneath just in case it boils over. Watch the potatoes to ensure they do not dry out (you may need to add a bit more cream or chicken stock). Enjoy with roast chicken or steak and glazed carrots!

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