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May 13, 2010

Roasted Red Potatoes

Preheat oven to 375 degrees

2 lbs. red potatoes
2 Tb. olive oil
1 tsp. dill weed
1/4 tsp. pepper
1/2 tsp. salt

Scrub and trim the potatoes.  Medium sized potatoes should be cut in quarters, small ones can be cut in half.  Place the cut potatoes in a bowl.  Drizzle with olive oil and stir to coat.  Sprinkle on the remaining ingredients and stir.  Put the potatoes in a pan that’s big enough to hold them in a single layer without being too crowded.  A jelly roll pan works well.  Bake at 375 degrees about 40 minutes or until tender.  The amount of time depends on how small the pieces are.  Check them after 20 minutes and then every ten minutes.

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