Roasted Baby Potatoes

Can’t ever go wrong with a side of potatoes.

Note: If you’re feeling lazy you can easily skip the boiling process in step two. I’ll usually skip that step if i’m short on space on the stove. Just toss the potatoes with oil and stick in oven for an extra 15 minutes or so. Potatoes are done when a knife can gently pierce through center.

Roasted Baby Potatoes:

• baby potatoes, 1-2lbs

• EVOO

• fresh dill

• garlic, 3-5 cloves

• salt and pepper

Method:

1. Preheat oven to 425°, place an aluminum tray in to start warming up (heating up the tray is not necessary, just gives an extra crispiness to the potatoes).

2. Wash and cut the baby potatoes in half, if they're small leave them whole. Place into a pot with cold water and salt. Heat on high until water starts simmering, cook for another 5-8 minutes before draining. Potatoes should be just slightly softened. In that same pot, toss a generous amount of EVOO, salt, and pepper, then toss the potatoes to coat.

3. Once the oven is preheated, CAREFULLY remove the hot tray and pour your potatoes onto it. They should start sizzling right away. Spread evenly then return to oven for another 20 ish minutes, or until browned to your likeness.

4. While potatoes are cooking, prepare the dill and garlic. Chop both finely and add to a large bowl. Add a splash of good quality EVOO for some extra flavor. When the potatoes are done, they can get tossed right into that bowl and mixed right away. The hot potatoes will bring out the fragrance of the dill, garlic, and EVOO. Finish with a hefty pinch of course salt and fresh cracked black pepper