Rosemary And Dill Potatoes

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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008