Roasted Potatoes With Fresh Dill And Shallots
Serving Size / Yield
- 3 lb. red potatoes or preferred potatoes, halved
- 3 T. olive oil
- 1 shallot, diced
- 1 ½ T. dill
- Salt and pepper to taste
Preheat oven to 425 degrees. Bring a large saucepan of water to a boil and add potatoes. Boil for 5 minutes, drain, and let sit to cool slightly for 10 minutes. In a large bowl, toss potatoes with oil, salt, pepper, and shallots. Transfer to a baking dish and bake for 30 minutes until golden. Sprinkle with fresh dill and serve.