I realize there are not many ways to mess up a potato. However, the enhancing aromatic blend of this recipe sends these little beauties from side dish to star-of-the-show! DELICIOUS and 5 minutes hands-on! Let them roast for about one hour.
as many small roasting potatoes as you choose, about 5-7 per person is a fair side-dish number. Wash them gently, leaving skins intact.
1-2 Tablespoon(s) dried dill
1-2 TB high quality olive oil (I used Palmaz Vineyards)
a sprinkle of iodized salt
a sprinkle of black pepper
1-2 red onions (any onion color will do, but the red is a lovely, sweet accent)
1-2 TB fresh ground horseradish (warning: many people do not realize 'prepared' horseradish contains egg product! Careful.)
Heat oven to 425 degrees F . Place washed potatoes in baking dish. Drizzle with olive oil, dill, salt and pepper. Place sliced onion over potatoes. Bake for approximately 55 minutes, or until skin has crisped and insides are soft. Serve with horseradish (I blended additional dill into ours).