Roasted Baby Red Potatoes with Peas and Dill


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Roasted Baby Red Potatoes with  Peas and Dill

Roasted Baby Red Potatoes with Peas and Dill
Ingredients
4 cups baby red potatoes quartered
1 tbsp. olive oil
1 tsp. dill seed and kosher salt to taste
1 cup fresh or frozen peas
2 tbsp. fresh dill chopped
Directions

Preheat oven to 400°F. Toss 4 cups quartered baby red potatoes with 1 tbsp. olive oil, 1 tsp. dill seed and kosher salt to taste; place on a baking sheet. Bake for 10 to 15 minutes, stirring occasionally or until potatoes are tender and golden brown. Stir in 1 cup fresh or frozen and lightly steamed peas and 2 tbsp. chopped fresh dill.

Makes 3 to 4 servings.  


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