 | | Directions |
- Wash the potatoes and cut the larger ones in half. Pat dry with a paper towel, poke each potato a few times with a fork, and place them in a baking pan.
- Melt the butter and add the parsley, dill, and lemon juice. Stir to mix evenly.
- Drizzle the seasoned butter over the potatoes, toss to coat them evenly, and sprinkle with salt and pepper to taste.
- Place them in an oven preheated to 375° F.
- Bake for 35 to 40 minutes or until tender when poked with a fork. Turn the potatoes once or twice through out the baking time.
- Remove from the oven and serve.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 10
|  | | Ingredients | | - | | 5 pounds new red potatoes |
| - | | 1/4 cup butter |
| - | | 2 1/2 tablespoons chopped fresh parsley |
| - | | 1/2 teaspoon dried dill |
| - | | 1 tablespoon fresh lemon juice |
| - | | kosher salt |
| - | | pepper |
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