Roasted Potatoes with Dill

By Leite's Culinaria

Ingredients

1/4 cup olive oil
2 tablespoons (1 oz) butter (at room temperature, or substitute 2 tablespoons olive oil )
5 garlic cloves (chopped)
1 to 2 tablespoons dried dill
About 2 1/4 pounds Yukon gold or russet potatoes (peeled if desired)
Salt
Fresh chopped dill and dill sprigs (for garnish and extra flavor)

Prep Time15mins
Cook Time50mins
Servings4

Instructions

Crank the oven to 400°F (204°C).

Mash the oil, butter, garlic, and dried dill in a large bowl using a fork until well combined.

Cut the potatoes into 1-inch (25-mm) chunks.

Plonk the potatoes into the bowl and toss to coat thoroughly with the butter mixture. Season well with salt.

Scatter the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment.

Roast, flipping once or twice with a spatula at 20 minutes and again later to ensure even crisping, until golden brown and cooked through, 45 to 60 minutes.

Scoop the potatoes into a serving bowl. Season with salt, if needed, toss with fresh chopped dill and garnish with dill sprigs.