Potatoes, Onion & Dill

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Potatoes, Onion & Dill calories by ingredient
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Number of Servings: 6


    • 2 pounds whole tiny new potatoes
    • 6 ounces unpeeled pearl (pickerling) onions
    • 1/4 cup olive oil
    • 2 tablespoons lime juice
    • 1 tablespoon fresh dill, finely chopped
    • 2 cloves garlic, minced
    • 1/4 teaspoon pepper


1. Cut larger potatoes in half. In a large saucepan, cook the potatoes in boiling water for 10 minutes; drain. Cook the onions in boiling water for 5 minutes; drain and rinse with cold water. Trim off the stem end of each onion; pop off the skins with your fingers. Thread the potatoes and onions alternately on six 12 inch skewers. Place in a shallow nonreactive baking dish.
2. For the marinade, in a screw-top jar combine the oil, lime juice, dill, garlic and pepper. Cover and shake until combined. Pour the marinade over the skewers; let stand at room temperature for 1-2 hours, turning occassionally.
3. Prepare BBQ
4. Remove the skewers from the dish, reserving the marinade. Cook the shewered vegetables directly over the heat until tender, 10-15 minutes, turning occassionally. To serve, remove the vegetables from the skewers and toss with the reamining marindate

Number of Servings: 6

Recipe submitted by SparkPeople user GOODDEED.

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