I love herbed potatoes! Chives, rosemary, parsley or other mixes of several herbs. I usually keep it simple and cut up whatever potatoes we have into bite size pieces (scrubbed, but not peeled … get all those vitamins in the peels!) and then toss them with olive oil, salt, and pepper and throw them in the oven on a roasting pan at 375-425 degrees … depends on what else I want to do and what else I want to put in the oven. Then I toss the finished potatoes with the fresh chopped herbs.

BUT! This patch of volunteer dill that showed up in my onion patch inspired me to kick my potatoes up a notch. That and an email from America’s Test Kitchen. They offered up a recipe for delectable hash browns that I couldn’t resist trying. It takes a bit more effort, but, WOW! These potatoes were melt-in-your-mouth delicious! I added fresh dill tossed into the finished potatoes. We will be having these again with lots of different herbs mixed in.