Recipe: Parmesan Dill Potatoes

Parmesan Dill Potatoes
rec.food.recipes/Sarah Smith/1999
Serves 4

Here is a recipe My husband loves and so do I!!!

3- 4 potatoes, depending on size. Can be regular, red or new potatoes, which
ever you prefer.
3-5 tablespoons olive oil (Light or full bodied and classic)
Dried dill weed
Garlic Salt
Onion salt
Parmesan cheese, grated

Boil Potatoes for 10-15 minutes checking them for softness with a fork. You want them to be soft, but not falling apart or fully cooked. Cube the potatoes into approx. 1/2 to 1 inch cubes, not to thick or thin.

Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees. Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill. (This should be over all potatoes, but depending on how much you want to flavor them, it is variable.. I moderately-generously season them). Pepper to taste.

Cook for 25-30 minutes or until done. Slightly golden brown. Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated.

After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them. Stir well and serve, making sure each potato has some Parmesan cheese on it!!!