Prep 15 mins
Cook 45 mins
I still haven't tried this yet, but I am very excited!
- 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
- 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.
I only had the first 3 ingredients - and I am not a fan of dill - fortunately this was still a hit! I would cut the butter - I used 8 potatoes and found the butter a bit much-