One of the most exciting things happened during my weekend run a few weeks ago. I was running along my usual running path, and I noticed a tent set up for Grow NYC. Having worked as an intern for the NYC Department of Health, I’m very familiar with the program. They set up farmer’s markets and fresh food boxes throughout the 5 boroughs. What does that mean?
“GrowNYC’s Fresh Food Box Program is a food access initiative that enables under-served communities to purchase fresh, healthy, and primarily regionally grown produce well below traditional retail prices. Through the power of collaborative purchasing, Fresh Food Box customers purchase for $14-15 what would cost $20-$30 in a store.” I’ve always wanted to participate, but there wasn’t a pick-up point in my area. That is, until I was running along the water and noticed the Grow NYC tent.
Needless to say, I signed up, and my weekly fresh food box has become of the highlights of my week. The fun thing is that you don’t get to choose what’s in your box. Each week, it features whatever is in season and readily available. A few weeks ago, my fresh food box came with a bunch of waxy potatoes.
I have nothing against potatoes, but I usually buy sweet potatoes because I like the taste. But like any red-blooded American, I love a good french-fry or baked potato. And like any good food blogger, I love creating dishes that are easy to make, healthy and feature seasonal produce. Enter these Dill Potato Wedges.
Not only are they uber yummy, but they are vegan, don’t require roasting in a hot oven and make the perfect side dish to any piece of protein. The dill and cherry tomatoes add a Mediterranean flavor to elevate the basic potato. And did I mention there are only four ingredients in this recipe (not including oil and salt)? So here’s to venturing outside your comfort zone and reimagining the standard potato.
Dill Potato Wedges
- 6 waxy potatoes cut into wedges
- 1/2 cup cherry tomatoes cut in half
- 2 tablespoons neutral flavored oil like vegetable, canola or avocado oil
- 2 tablespoons dill
- 1/4 teaspoon salt
- juice of 1 lemon
Bring a large pot of water to a boil. Boil the potato wedges for 7 minutes. Set aside to cool.
In a large sauté pan, heat oil over medium heat. Place the potatoes and cherry tomatoes flat into the pan (you may need to cook in multiple batches). Cook on one side for 4-5 minutes (until golden brown) and then flip to the other flat side. Cook for an additional 4-5 minutes.
Once the potatoes and tomatoes are cook, put them in a bowl and add dill, salt and lemon juice. Toss to coat.