Tuesday, May 30, 2006

Dill Potatoes

This is one of my favorite ways to serve new potatoes. It makes a great side-dish during the summer when we grow fresh dill out of our backyard garden. Dill is a great fresh-tasting herb that is also easy to grow and doesn't require much care.

10 small red or white new potatoes, boiled
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley or 1/4 cup dried parsley flakes
3 cloves fresh garlic, chopped
1 tbsp olive oil
salt and pepper to taste

1. Peel potatoes if you like (sometimes I will keep the skins on). Cut potatoes in halves or quarters, depending on the size of the potato or preference. Place potatoes in a shallow roasting dish or aluminum pan.
2. Add dill, parsley, and olive oil. Add salt and pepper. Shake pan to mix or carefully use wooden spoon or silicone spatula.
3. Roast potatoes, uncovered, at 375 degrees for 10 minutes. Serve hot or at room temperature.

1 comment:

The Babysitter said...

My family likes mostly plain stuff. But this recipe looks doable. Maybe I'll give it a try.