Red and Purple Dill Potatoes

 Ingredients

• 1-28 oz. bag red baby potatoes
• 1-28 oz. bag purple baby potatoes
• 3 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. dried dill 

Directions

1. In a large dutch oven heat EVOO over medium heat.  Add potatoes, salt, and pepper and toss to coat.  Cover with lid and allow to cook 30 minutes.  Do not uncover while cooking; instead shake the potatoes occasionally to keep them from burning.  Garnish with dill and serve.  Serves 6 to 8.

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