Rosemary & dill potatoes

6 Servings

Ingredients

Quantity Ingredient
2 pounds Potatoes
1 ounce Rosemary sprigs
1 ounce Dill
¼ cup Good extra virgin olive oil
Salt to taste

Directions

Cut the potatoes into 1 inch cubes and chop the dill. Baste a large baking pan with a coating of olive oil. Toss the potatoes and dill with the remaining oil and spread them out over the pan. Lay sprigs of rosemary over the top of the potatoes covering as evenly as possible. If the sprigs are long, break them into shorter segments so the rosemary can be more evenly distributed. Bake in an oven at 350*F for 30 to 45 minutes or until the potatoes are done. Remove the rosemary and serve in a serving dish garnished with fresh rosemary and dill sprigs around the sides.

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