Roasted red potatoes w/ dill and rosemary
Mmmm. White potatoes. So cheap and easy, but a rare occurence on my menu. I often microwave sweet potatoes (yams) and add brown sugar for a 5-minute, vitamin-packed dinner. But being as I’m a university graduate and all… well, it’s time for a bit of a classier recipe.
Adapted from The Garden of Vegan:
10 small red potatoes, quartered
5 cloves garlic, halved
1 small onion, diced
1 tbsp olive oil
1 tsp lemon juice
1 tsp dried dill
2 tsp fresh rosemary
1/8 tsp each salt and pepper
Preheat oven to 375 C. In a large bowl, combine all the ingredients and toss well until potatoes are well covered. Spread out on a 9X13 baking pan. Roast for 35-45 min (actually mine took 60 min). Stir occasionally to prevent burning. Enjoy with ketchup like I’m doing right now. MMMMMM.
-Maureen
Aly
Maureen