- 2 pounds small red potatoes, quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 3 tablespoons snipped fresh dill
Preheat oven to 425 degrees F.
In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill