Potato Scones With Dill and Pimiento Goat Cheese


Yall, I love potatoes. I also love cheese. So what could go wrong when you combine two things you love? Proooobably nothing at all.

So what we have here is a big batch of potato scones, kind of like a savory pancake, I suppose. If you’re reading this and you have an Indian food background, you might be relating them to an aloo tikki. Well, it’s not quite like a tikki. It’s not even really close to an aloo parantha. It’s just different. But it’s delicious. Potatoes and cheese, with minimal ingredients, cooked in a pan. That’s it! If you do want to add some Indian flavor, I’d suggest some red chili powder..perhaps some roasted crushed coriander seeds along with fresh cilantro. I wouldn’t add much else of anything! Here’s to potatoes!



  • 2 large potatoes, peeled and boiled till fork tender
  • handful of chopped dill
  • salt to taste
  • 1 tbsp butter
  • pepper to taste
  • a few scoops of pimiento goat cheese, or use your favorite cheese
  • 1/4-1/2 cup flour

To Make:

Use a fork and mash through the potatoes. Add the rest of the ingredients, and combine. Add flour little by little until you get a somewhat doughy consistency. Not too much flour. Just enough to make the potatoes pliable.

Divide into equal parts. Roll into balls and then flatten in your hands. Heat pan on medium, add olive oil or pam. Cook on both sides 3-4 minutes each. Serve with sour cream, or chutney, or whatever you want!



8 responses to “Potato Scones With Dill and Pimiento Goat Cheese

  1. Would new potatoes be okay to use for this or would it be better with store bought russets that have alotta starch?

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