Title: Rosemary and Dill Potatoes
Categories: Vegetable Side dish
Yield: 6 Servings
| 2 | lb | Potatoes |
| 1 | oz | Rosemary sprigs |
| 1 | oz | Dill |
| 1/4 | c | Good extra virgin olive oil |
| | | Salt to taste |
Cut the potatoes into 1 inch cubes and chop the dill. Baste a large baking
pan with a coating of olive oil. Toss the potatoes and dill with the
remaining oil and spread them out over the pan. Lay sprigs of rosemary over
the top of the potatoes covering as evenly as possible. If the sprigs are
long, break them into shorter segments so the rosemary can be more evenly
distributed. Bake in an oven at 350*F for 30 to 45 minutes or until the
potatoes are done. Remove the rosemary and serve in a serving dish
garnished with fresh rosemary and dill sprigs around the sides.