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Roasted ‘Taters and Lemon with Dill

March 1, 2015

Embrace Serendipity

Ok — these are the easiest thing since sliced bread and they’re better than  that.  Everyone loves roasted potatoes!  But adding a little acid zing to your potatoes without making them soggy can be a challenge.  When I found this recipe all I had to say was:



  • roasted potatoes and lemon with dill2 lbs – new potatoes, halved
  • 1 lemon, thinly sliced
  • 2 T olive oil
  • kosher salt  & black pepper to taste
  • 2 T coarsely chopped fresh dill


  1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.

Simple,  Eh?  🙂

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