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Oven roasted potatoes are a wonderful alternative to mashed potatoes and are really easier to make. I love it when I can stick something in the oven and have time for other things while dinner is cooking. Dill and garlic make a perfect pair, seasoning these delectable spuds. These potatoes go well with everything from steak or chicken to pork and fish. I had a few of these left from dinner the other night, so to reheat them I threw them in a skillet with some butter and green onions, topped with a little cheese and had a real tasty lunch. Give these a whirl, I think you’ll love ’em.
1 pound russet potatoes
1/4 cup olive oil or vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dill
Preheat oven to 425 degrees. Peel potatoes and cut into 1″ chunks. In a medium bowl combine oil and seasonings. Add potatoes and stir until potatoes are all coated well. Pour into a baking dish in a single layer. Cook 45 minutes or until potatoes are tender and cooked through. It is as easy as that!