Roasted Potatoes (Lemon and Dill)
Calories: 110kcal
Adjust Servings Here: 6 servings
Description
The roasted potatoes make a great side dish with any main course from a leg of lamb, roast beef, or roast chicken. Sweet red onions, zesty lemon flavor, and fresh dill perfume the potatoes beautifully.
Ingredients
- 1 lb (500 g) Potatoes Russet or red skin
- ½ cup Red onion chopped
- 1 clove Garlic grate or mince
- 2 tbsp Lemon juice
- 1 teaspoon Lemon zest
- 6 Lemon slices
- ½ cup Dill fresh
- ¼ cup (4 tablespoon) Olive oil
- 1 teaspoon Salt
- 1 tsp Pepper
Instructions
- Preheat oven at 190 C / 380 F
- Clean, peel potatoes. Using a sturdy chopping board and chef's knife chop potatoes into 2 inch- cubes.
- Boil the potatoes for 3 minutes until they are tender but not soft. They will continue to cook in the oven. Drain in a colander and keep warm.
- Chop red onions into thin slices and separate them.
- In a baking dish or baking tray - combine the onions, garlic, chopped dill, lemon juice, lemon zest, and olive oil. Squish with your hands so the onions get massaged with the marinade. Tip - massaging the onions will ensure they release all their juices and become crisper when baking.
- Add the potatoes - season with salt and pepper. Combine well. Tip - Cover the dish briefly with a lid and shake the pan well so the potatoes are coated with the oil and slightly bruised too. This will give some crisp edges
- Bake uncovered for 30 to 40 minutes turning every 15 minutes so they brown evenly on all sides.
- Garnish with more fresh dill and lemon slices.
Recipe Notes
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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