Herbed Baked Red Potatoes
Red potatoes, washed and cut into 3/4 inch chunks
Garlic salt or sea salt
Dill, fresh or dry
Heat oven to 350-375F. Place potatoes in a glass, ceramic, or pyrex casserole or baking dish. Sprinkle with salt, dill, and butter cubes. You want about a tablespoon of butter and a teaspoon of dill per 1 1/2 cups of potatoes. Cover with a proper lid, or foil if your dish has no lid. Bake until potatoes are tender when tested with a fork. Remove every 30 minutes, toss to coat potatoes, and check for doneness. Usually done within an hour.
This recipe can also be used on the grill or campfire, substituting 3 layers of foil made into a packet instead of a dish.
This is good with chicken, fish, sausages, ham or pork, and any other vegetable. If you are baking your meat, just use whatever heat setting you are cooking the meat on.
* * * I have a set of casserole dishes with peroperly-fitting lids. I typically am able to remove the dish from the oven with mitts, hold the lid on with my thumbs, and shake to toss without spilling any hot butter. You may want to set the dish out, remove the lid, and stir to avoid any burns or accidents. Do not "shake" if you are using foil as a lid. Shaking is fine for a grilled packet.