Quick Potatoes

Ingredients

1/2 lb small red skinned new potatoes

1 Tbsp unsalted butter

1/2 tbsp olive oil

coarse salt, to taste

fresh ground pepper, to taste

1 tsp chopped fresh dill leaves

Bring a pot of salted water to a boil.  Add the potatoes and cook until tender, but not mushy, about 8-10 minutes.  Drain the water and then toss with butter and oil.  Season with salt and pepper and toss with dill.

Our Review

I actually didn't follow this recipe but I used to to help me figure out how to make a quick potato side dish.  I boiled the water, added the potatoes and cooked them for about 10 minutes.  I drained them and then I added salt, pepper, garlic, and a little olive oil into a bowl and tossed the potatoes to coat everything.  The kids asked for second so it must have tasted good.  They were quick and easy and I did enjoy them as well.

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Roast Potatoes

Ingredients

2 pounds red potatoes cut into quarters

2 Tbsp vegetable oil (I used olive oil)

1 Tsp salt

1/2 Tsp freshly ground pepper

1/2 Tsp dried rosemary, crushed

Preheat the oven to 450 degrees.  Place potatoes in a large roasting pan and toss with the other ingredients.  Spread into a single layer and bake for 20 minutes, tossing occassionally.

Our Review

These were good but I had to cook them for almost 40 minutes.  I also didn't measure any of the ingredients.

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