Mmmmmm potatoes … no matter how you serve them up, they’re soooo good! I usually roast my potatoes with plenty of rosemary, thyme, and other spices mixed in (especially using little red potatoes:), but this time I decided to change it up a bit. Grabbed some yellow potatoes instead and used different herbs to introduce a new flavor profile to the dinner table: dill and green onion. Mighty tasty little combination I’ll tell ya!
There is something so homey and comforting about potatoes .. and have you noticed they tend to be a go-to comfort food for cravings, fatigue, PMS, hangovers, dating troubles, bad breakups, or any other emotional disaster we face? Slather some ketchup on there and you could make a meal out of it on some days. 😋
They are very easy to make.. depending on if you use larger potatoes or the little baby yellows will determine how much chopping to do. Wash them up, definitely keep the skins on not only for fiber but delicious flavor!, and chop the small ones in half, or the bigger ones into bite sized pieces. Then chop up some organic green onion and fresh picked dill, toss them into a bowl with olive oil and the potatoes. Mix it all up really well, add your salt and pepper to taste, mix some more and pop onto a baking sheet. Slide them into the oven and bake at 350 degrees for about 50-60 minutes, tossing them at least half way through.
- 8 medium yellow potatoes, cut in half (or use small baby potatoes)
- 2 chopped green onions
- 2 tablespoons olive oil
- 2 tablespoons fresh chopped dill
- Salt and pepper
- *We advocate using all fresh organic ingredients.
- Preheat your oven to 350 F.
- In a large mixing bowl, add the green onions, olive oil and dill. Add the potatoes and toss to coat thoroughly.
- Sprinkle with salt and pepper to taste.
- Bake for about 50-60 minutes and toss every 15 minutes or so, so they brown evenly on all sides.