Tuesday, September 2, 2014
Inquirer Daily News

Garlic Roasted Potatoes with Dill

By Grace Dickinson

4 serving(s)

 

-1 lb. small new potatoes, halved or quartered

-6-8 garlic cloves, large cloves cut in half

-2 Tbsp. olive oil

-Fresh ground salt and pepper, to taste

-Scant 1/4 cup dill, chopped

 

Preheat oven 400F. Line baking sheet with aluminum foil. Add potatoes and garlic to pan, and toss with olive oil. Grind salt and pepper on top. Bake 25-35 minutes, or until potatoes are fork tender. 

Remove from oven and toss with dill. Serve.

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