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Dill Roasted Potatoes
These dill roasted potatoes roast until golden, then finish with fresh dill and lemon for bright flavor.
Servings 4 servings
Calories 98kcal
Equipment
- Large baking sheet
- Spatula or tongs
- paper towels
Ingredients
- 2 pounds baby or small potatoes halved
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh dill chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
Prepare the oven
- Preheat your oven to 425°F and line a large baking sheet with parchment paper so the potatoes release easily after roasting.
Prep the potatoes
- Wash the potatoes well, halve them, and pat them completely dry with paper towels. Removing excess moisture helps them brown instead of steam.
Season everything
- Add the potatoes to a large bowl with the olive oil, garlic, salt, pepper, and chopped dill. Toss until every potato is evenly coated and the garlic is well distributed.
Arrange for roasting
- Place the potatoes on the prepared baking sheet in a single layer with the cut sides facing down. Leave a little space between each piece so the hot air can circulate.
Roast until golden
- Bake for 30 to 35 minutes, flipping the potatoes halfway through. They're ready when the cut sides are deeply golden, the edges are crisp, and a knife slides easily into the center.
Finish and serve
- Transfer the potatoes to a serving platter while they're still hot. Drizzle with the lemon juice, sprinkle over the remaining fresh dill, and serve immediately.
Nutrition
Calories: 98kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 582mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg