 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
I still haven't tried this yet, but I am very excited! Ingredients:
4 -5 red potatoes, medium size |
1/4 cup butter |
3 tablespoons lawry's seasoned salt |
2 teaspoons white pepper |
2 teaspoons chives, chopped |
2 teaspoons dill weed |
Directions:
1. Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.
|
|