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Lemon Dill Potatoes

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Crispy roasted baby potatoes tossed in a vibrant lemon and herb sauce, perfect for summer gatherings.

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.
  2. Halve the baby potatoes and toss them in a large mixing 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, making sure they’re in a single layer.
  4. Roast for 35-40 minutes, flipping them midway until golden and crispy.
  5. Chop your fresh dill, parsley, and garlic while the potatoes roast.
  6. Combine the chopped herbs with olive oil, lemon juice, and lemon zest in a medium mixing bowl.
  7. Transfer the roasted potatoes into a large bowl and pour the herb sauce over the top. Toss well.
  8. Sample a potato and adjust the seasoning if necessary. Add chili flakes if desired.
  9. Garnish and serve the potatoes immediately, adding fresh dill and black pepper.

Notes

For extra crispiness, avoid overcrowding the baking sheet. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://recypez.com/potatoes-with-lemon-and-dill/

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