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
2lbs(900g)PotatoesRusset or red skin
1medSpanish onionchopped
1largeGarlic clovegrate or mince
1Lemon juice & zest
2tbspDillfresh, chopped
3tbsp(4tbsp)Olive oil
1tspSalt to taste
1tsp Black pepper powder
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Potatoes: Wash and halve the baby potatoes. If you’re using larger potatoes, cut them into bite-sized pieces.
2 lbs Potatoes
Par-Boil the Potatoes: Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes, or until the potatoes are just tender but not fully cooked. Drain the potatoes well and let them steam dry for a few minutes.
Season the Potatoes: In a large mixing bowl, toss the par-boiled potatoes with onions, olive oil, salt, black pepper, and garlic powder until evenly coated.
1 med Spanish onion, 1 large Garlic clove, 1 Lemon juice & zest, 2 tbsp Dill, 3 tbsp Olive oil, 1 tsp Salt , 1 tsp Black pepper powder
Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. Stir the potatoes halfway through cooking for even browning.
Add Lemon and Dill: Once the potatoes are roasted, transfer them back to the mixing bowl. Add the zest and juice of 1 lemon, 2 tablespoons of chopped fresh dill, and 1 tablespoon of chopped fresh parsley if using. Toss the potatoes until they are well coated with the lemon and dill.
Serve: Serve the roasted potatoes warm as a side dish to your favorite main course.
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