Oven roasted purple potatoes

 A new twist to a classic side dish. There are few meals that I can think of that a side of potatoes don't go well with. You can find these tiny purple potatoes pretty regularly now in your local markets, they even come in bags mixed with white, red, and purple which look great for presentation. These purple "spuds" taste just like a regular potato and have tender skins.



24 oz bag or Purple potatoes

3 tablespoons of olive oil

2 tablespoons of freshly chopped dill

1 clove of finely minced garlic

Kosher Salt and freshly cracked black pepper
Freshly chopped Parsley. 

Preheat oven to 400 degrees.

In a large mixing bowl - combine the olive oil, chopped dill, minced garlic, and about a teaspoon of kosher salt and ½ teaspoon of pepper. Add the potatoes and toss them thoroughly in the oil and the spices. If the potatoes seem on the larger side, cut them into halves so they cook quicker. Dump to potatoes onto a large sheet pan and sprinkle with more kosher salt. Place the potatoes in the oven and bake for about 30-35 minutes or until the potatoes are tender when you pierce them with a fork. Add freshly chopped parsley once the potatoes are roasted and serve hot.