4 to 5 red potatoes, medium size
4 tbsp. (1/2 stick) butter
2 tbsp. seasoned salt (Lawry's)
3 tsp. white pepper
2 tsp. chives, chopped
2 tsp. dill weed

Preheat oven to 350°F. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4-inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8x12-inches.

Cut one stick of butter into 1/4-inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt.

Roast in oven at 350°F for 45 to 60 minutes, turning potatoes every 15 minutes.