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Lemon Dill Potatoes

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A delightful side dish of roasted baby potatoes infused with bright lemon flavors and fresh herbs.

Ingredients

Scale
  • 1.5 lbs baby potatoes, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon chili flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) to get it nice and hot for roasting the potatoes.
  2. Halve the baby potatoes and toss them in a large bowl with olive oil, salt, and black pepper until they are evenly coated.
  3. Spread the potatoes cut-side down on a parchment-lined baking sheet in a single layer. Roast them for 35-40 minutes, flipping them halfway through, until they are golden and crispy.
  4. While the potatoes are roasting, finely chop the fresh dill, parsley, and garlic.
  5. In a bowl, mix the chopped herbs with olive oil, lemon juice, and lemon zest. Season with a pinch of salt, and give it a good stir.
  6. Once the potatoes are beautifully roasted, transfer them to a large bowl and pour the herb sauce over them. Toss them well to ensure every piece is generously coated.
  7. Take a moment to taste the potatoes and adjust the seasoning if needed. Sprinkle in some chili flakes if desired.
  8. Transfer the Lemon Dill Potatoes to a serving bowl, garnish with additional fresh dill and cracked black pepper, and serve them immediately.

Notes

For extra crispy potatoes, spread them out in a single layer. You can swap herbs for a different flavor profile.

Nutrition

Find it online: https://pinrecipezbylinaa.com/lemon-dill-potatoes/

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