Sunday, October 4, 2009

Garlic Dill Roasted Potatoes

Serve 4 Prep 10 mins Cook 2 hrs


  • 8 baby red-skinned new potatoes (1" Minimum)
  • 2 teaspoon finely minced garlic
  • 1 tablespoon extra-virgin olive oil or 3 table spoon butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed


  1. Preheat oven to 400 degree.
  2. Scrub the potatoes well and prick each 3 or 4 times with a fork.
  3. Place in a single layer on a shallow reasting pan and bake 1 hr to 1 hr 30 min until the potatoes is done.
  4. Cut each potato in half. If some of them is still too big? cut the halves in half again.
  5. Toss potatoes with remaining ingredients in a large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
  6. Let rest for 30 min before serving.

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