- 2-1/2 pounds Idaho reds, golds or fingerling potatoes- peeled and cut into wedges
- 1/2 cup Idaho butter, melted
- 3 tbsp fresh dill, minced or 3 teaspoons dill weed
- 1/4 cup fresh parsley, chopped
- 3 tbsp chives, minced
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 lemon cut into wedges
- Find herbs at your local Farmers Market during the season.
Preheat oven to 375 degrees F.
In a sauce pan, melt butter over medium heat.
In a large bowl, toss the potatoes in 1/2 of the melted butter, add salt and pepper.
Add dill to the remaining butter mixture and keep warm on stove.
On a baking sheet, spread the potatoes in a single layer.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside.
Remove from oven and toss with reserved warm butter and dill sauce.
Sprinkle with more salt and pepper to taste.
Top with fresh parsley and minced chives.
Serve with lemon wedges.