Potatoes are healthier with their skin on, and red potatoes have a nice edible skin. Here is one way we like to eat them. They are easy to put together, but do take a little time in the oven. You can work on other parts of your meal while they are baking.
You know I like to encourage you to be creative and try different things when cooking. If you’re not used to doing that and something like my quiche challenge is overwhelming, try making changes to a recipe like this. Instead of olive oil, use butter, or some other type of oil. I wonder how coconut oil would be? Or try changing the seasoning. We like dill a lot, but I’ve also used Italian seasoning on these which turned out great.
There are plenty of other herbs and spices to try out that I’m sure would be good.
Here is a recipe for those who need it, but I usually don’t measure. I use enough oil to coat the potatoes and add the amount of seasonings I think we would like.
Roasted Red Potatoes with Dill
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.
Let me know if you try a different version, or have one you already use.
This post is linked to these other great food carnivals: