INGREDIENTS:
- 2 pounds Of potato (preferably small red or Yukon Gold potatoes), washed and cut into bite-sized chunks
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon dill seeds
- 1 tablespoon chopped fresh dill
- Salt and black pepper to taste
- Preheat your oven to 4000F (2000C).
- In a large bowl, toss the potato chunks with olive oil until evenly coated.
- Add minced garlic, chopped rosemary, dill seeds, chopped dill, salt, andpepper to the bowl. Mix well until the potatoes are evenly coated with the seasonings.
- Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast the potatoes in the preheated oven for 30-35 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Make sure to toss the potatoes halfway through the cooking time to ensure even browning.
- Once the potatoes are cooking through and crispy, remove them from
- Garnish with additional fresh hot as a delicious side dishi potatoes With the aromatic flavors of rosemary, dill seeds, and garlic!
