Dilled Roasted Potatoes

Karen Shefl

2 pounds medium red potatoes

2 ribs celery

2 Tablespoons olive oil

½ teaspoon celery seed

½ teaspoon salt

¼ teaspoon pepper

2 Tablespoons chopped fresh dill

Preheat oven to 350 degrees  Cut each potato into 8 pieces.  Cut celery crosswise into 1” pieces. 

Coat large rimmed baking sheet with cooking spray.  In large bowl, toss potatoes and celery with olive oil, celery seed, salt and pepper. 

Spread potato mixture in single layer over baking sheet.  Roast on medium rack, stirring occasionally, until tender and golden brown, about 45 minutes.

  Return potatoes to large bowl; toss with chopped dill.  They are ready to eat and enjoy.