Rosemary and Dill Potatoes is a recipe that uses these two herbs to flavor boiled potatoes.
Cut the potatoes into 1 inch cubes and chop the dill.
Baste a large bakingpan with a coating of olive oil.
Toss the potatoes and dill with theremaining oil and spread them out over the pan.
Lay sprigs of rosemary overthe top of the potatoes covering as evenly as possible.
If the sprigs arelong, break them into shorter segments so the rosemary can be more evenlydistributed.
Bake in an oven at 350F for 30 to 45 minutes or until thepotatoes are done.
Remove the rosemary and serve in a serving dishgarnished with fresh rosemary and dill sprigs around the sides.
Ingredients
Directions
Cut the potatoes into 1 inch cubes and chop the dill.
Baste a large bakingpan with a coating of olive oil.
Toss the potatoes and dill with theremaining oil and spread them out over the pan.
Lay sprigs of rosemary overthe top of the potatoes covering as evenly as possible.
If the sprigs arelong, break them into shorter segments so the rosemary can be more evenlydistributed.
Bake in an oven at 350F for 30 to 45 minutes or until thepotatoes are done.
Remove the rosemary and serve in a serving dishgarnished with fresh rosemary and dill sprigs around the sides.
