| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds small red potatoes, quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 3 tablespoons snipped fresh dill
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 560 mg |
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 560 mg |
Reviews
Love these potatoes, and they are so easy to make