Lemon-Roasted Potatoes and Garlic and Dill

Adapted from Bon Appetit (April 2011)

This recipe produced a delicious result. Despite having eaten all the potatoes, my boys universally agreed that the dill was not needed here. If you like it, include it. If you don’t, the rest of the ingredients provide plenty of flavor.

  • Cooking spray
  • 1-1/2 pounds fingerling potatoes
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • Kosher salt
  • Black pepper
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh dill
  • 2 teaspoons grated lemon peel
  • 8 garlic cloves, thinly sliced
  • Preheat oven to 375 degrees F.
  • Spray a rimmed baking sheet liberally with cooking spray. Position one oven rack in the top third of the oven and a lower rack in the bottom third.
  • Wash potatoes and dry very well. Toss potatoes with 1/4 cup olive oil in a mixing bowl. Spread in a single layer on the baking sheet, then sprinkle liberally with kosher salt and black pepper. Toss to combine. Roast potatoes on top rack for 30 minutes.
  • Meanwhile, make the dressing my combining remaining 3 tablespoons olive oil with lemon juice, dill and lemon peel. In a smaller bowl, combine 1 tablespoon of the dressing with the garlic cloves.
  • Remove the potatoes from the oven, pour garlic clove mixture over the top and toss gently to distribute. Place the baking sheet back in the oven on the lower rack and roast for another 15 minutes or until potatoes are tender and slightly browned. Remove from the oven and toss with the remaining dressing. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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