Rosemary Dill Roasted Potatoes
These Rosemary Dill Roasted Potatoes are the perfect side dish for any family meal! Make them in about 30 minutes with only a few basic ingredients!
Servings 8 servings
- 1.5 kilograms baby red potatoes washed and cut in half, skins on (about 3 pounds)
- 2 tablespoons butter melted, or vegan butter
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- 2 tablespoons freshly chopped dill
- 1 tablespoon freshly chopped rosemary
- salt and pepper
Preheat your oven to 375 degrees Fahrenheit.
Add the halved baby potatoes to a large casserole dish (I like using a white ceramic dish that's pretty for serving and can go straight from the oven to the table).
Melt the butter in a dish in the microwave and pour it over the potatoes in the casserole dish, along with the olive oil.
Mince the garlic and add it as well, along with the chopped dill and rosemary, and the salt and pepper.
Toss everything together well with your hands or a spoon, to be sure the potatoes are completely coated and the herbs are distributed throughout.
Roast at 375 degrees, uncovered, for about 30 minutes or until the skins of the potatoes are crispy and the potatoes are soft inside when pierced with a fork.
Serve immediately with your favourite holiday or family meal.
These potatoes are best enjoyed immediately after roasting, and can be stored as leftovers in the fridge in an airtight container for up to 3 days.
Feel free to substitute the butter for 2 tablespoons additional olive oil if desired.
Serving: 1serving | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 795mg | Fiber: 4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg