I don't like mashed potatoes. I never have really. I like instant potatoes, but rarely see the need to eat them. I don't like them that much.
I asked Scott what he wanted me to do with this bag of redskin potatoes that I had and I said, "I could mash them" and he said he doesn't like mashed potatoes all that much. That's fate.
So, for Thanksgiving, I made roasted potatoes. I love roasted potatoes and make them at least once a week. I honestly make a meal out of them...sprinkled with ranch seasoning, or sweet potatoes with garlic salt, etc.
For these, I used fresh dill and, after roasting the potato cubes in salt, pepper, and olive oil, I tossed them with the dill. They were very flavorful and tasted even better the next day.
I liked them so much that I made them again a few days later. Had to get my $4 worth out of that container of dill. I basically ate these 4 days in a row and I don't regret it. This would be a perfect side dish for any holiday meal.
Roasted Dill Potatoes
2 pounds rinsed/cleaned redskin potatoes (or yukon gold...those are my favorite)
2 T. olive oil
Freshly ground pepper
2 T. chopped fresh dill
Pre-heat the oven to 475 degrees. I use the "roast" setting, if you have that on your oven.
Cut the potatoes into about 1cm cubes. The smaller you cut them, the more quickly they will roast.
Toss the potatoes onto a large cookie sheet and drizzle with olive oil. Sprinkle with a teaspoon or so of sea salt (less if using table salt) and a few grinds of the pepper mill.
Roast for 20-30 minutes. Check at 20 minutes and stir them around if you'd like. Sometimes I do, sometimes I don't.
They're done when golden-brown and a little crispy. Toss with fresh dill and serve immediately.