Title: Rosemary & dill potatoes
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      2 lb Potatoes
      1 oz Rosemary sprigs
      1 oz Dill
    1/4 c  Good extra virgin olive oil
           Salt to taste
 
  Cut the potatoes into 1 inch cubes and chop the dill. Baste a large
  baking pan with a coating of olive oil. Toss the potatoes and dill
  with the remaining oil and spread them out over the pan. Lay sprigs
  of rosemary over the top of the potatoes covering as evenly as
  possible. If the sprigs are long, break them into shorter segments so
  the rosemary can be more evenly distributed. Bake in an oven at 350*F
  for 30 to 45 minutes or until the potatoes are done. Remove the
  rosemary and serve in a serving dish garnished with fresh rosemary
  and dill sprigs around the sides.