Ah one of the simplest, yet most delicious potato recipes possible. An easy, roasted potato. My recipe adds a little flair to the traditionally salt and peppered roasted potato. Since I happened to have some dill, green onion, and garlic available from my recent farm share pick-up, I decided to make things interesting.
Follow this simple recipe for a delectable side that will have even the pickiest of kid-eaters asking for more. 🙂
Don’t forget to link up with Cassandra, Annmarie, and me for today’s #MeatlessMonday linkup! For linkup rules, click here. Play nice! 🙂
Roasted Dill Potatoes with Garlic and Green Onion
- 2 1/2 – 3 lbs red potatoes, scrubbed and cubed into bite-sized pieces
- 3-4 Tbsp olive oil
- 2 Tbsp fresh dill, lightly chopped (or just torn from the stalk, whichever you prefer)
- 4 cloves of garlic, finely chopped
- 4 green onions, thin sliced
- sea salt and fresh ground pepper to taste
Preheat oven to 425˚F. Place potatoes in a large bowl and drizzle with oil. Add dill, garlic, and onion, and toss gently, coating all ingredients with oil.
Spread potatoes evenly in a single layer onto a rimmed baking sheet, or a shallow baking dish. Roast for 30-40 minutes, stirring once or twice while cooking, until potatoes are golden brown and fork tender.
That’s it! Easy peasy and delicious. Enjoy!
I’m also joining Confessions of a Mother Runner and Tina Muir for their Meatless Monday linkup. Join the fun. 🙂