Lemon Dill Potatoes
Crispy outside and creamy inside, these perfectly roasted Lemon Dill Potatoes offer a bright, comforting flavor that's sure to become your favorite spring side dish.
EQUIPMENT
- 8x8 baking dish - glass
INGREDIENTS
- 1 ½ pounds baby potatoes - kept whole
- 3 tablespoons extra virgin olive oil - or melted unsalted butter
- ½ teaspoon lemon zest
- 1 lemon - juiced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon dill - fresh, chopped
INSTRUCTIONS
- Preheat oven to 400 °F.
- Place whole baby potatoes in 8x8 glass baking dish. Top with extra virgin olive oil, lemon juice, garlic powder, salt and black pepper. Toss together until well-coated.
- Bake potatoes for 40 to 45 minutes, stirring every 15 minutes, until fork tender.
- Top with chopped fresh dill and lemon zest. Serve.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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