Whip It Up: Easy Roasted Dill Potatoes

We find ourselves up to our ears in chicken, pork, flank steak and what-have-you entree recipes, but it seems that once we pick a protein, the side dishes are always an issue. A good side really makes the meal, but if your hands are already dirty in marinades and gourmet sauces, something simple with a few ingredients but still knock-your-socks-off tasty is what's called for. Below is a recipe that fits the bill, and best of all, goes well with just about any main course. (Even a calzone omelette.) Another plus, red skin potatoes are budget friendly. We bought ours at the Atwater Village Farmers' Market for a whopping $2 a pound.

Easy Roasted Dill Potatoes

1 1/2 - 2 lbs. Small Red Skin Potatoes
3 - 4 Tablespoons Olive Oil
1 Tablespoon Dried Dill
1/2 - 1 Tablespoon Garlic Salt
Sea Salt
Freshly Ground Black Pepper

Rinse and dry potatoes, then cut into quarters so pieces are similar in size. Place in a bowl and add olive oil, making sure the potatoes are coated. Add dill, garlic salt and salt and pepper to taste and stir well to coat. Spread potatoes evenly onto a baking sheet and roast at 400 degrees for 60 to 90 minutes, or until a fork slides easily through the potato.