"Less is more". It applies perfectly to potatoes. Who is responsible for that saying anyway? I want to give him a hug. I love flavorful dishes that require very little work and very little ingredients. It makes your pocket go a long way and helps you focus on the bigger picture, like actually having time to eat with your family rather than spending hours preparing dinner for your family. These potatoes were so easy to prep and cook, that I vowed to make them at least once a week.
I love potatoes because they are easy to manipulate, they just take on whatever flavor you force them to! These red potatoes were scrumptious with the chopped dill, which has more of a tangy taste than most herbs. Dill is best used fresh as it starts to lose its flavor once it is dried. The most popular combination of dill and potatoes would have to be a dill potato salad. Although it can be tasty, I didn't feel like drenching these potatoes in mayo, they have more class than that.
Roasted Dill Potatoes
- 1 ½ lbs baby red potatoes
- 3 tbsp olive oil
- ¼ tsp black pepper
- 4-5 stems fresh dill, chopped
- Scrub and wash potatoes. Chop into quarters or halves if the potato is small.
- Place potatoes in a mixing bowl, add salt, black pepper, olive oil, and chopped dill. Toss to mix.
- Place potatoes on a baking sheet and bake at 425 degrees for 15-18 minutes until golden brown.