Roasted potatoes are fast and filling, but far too often we leave them untouched and boring. In this recipe, citrus and dill come to the rescue.
Dill is one of my favorite herbs. I always use it in tuna salad, because my mom used it. That’s how I discovered it. Now I use dill on all kinds of vegetables. Citrus enhances the dill flavor, which prompted me to roast a lemon with the potatoes. Also because I had a lemon that needed to be used before it went too far past it’s prime. That’s how I started this recipe, actually – because I had 2 1/2 pounds of potatoes that needed to be used before they, too, were long past their “eat by” date.
This recipe makes more than what John and I could eat for dinner since we also had burgers and grilled eggplant and bell pepper with them. My rationale was to make more than what I needed knowing that I could eat leftovers for breakfast or lunch the next day.
Roasted Citrus and Dill Potatoes
- 2 1/2 pounds red potatoes
- 1 lemon, sliced
- Cooking spray (I just started using Sunflower Oil)
- 2 tbsp olive oil
- 1 1/2 tsp dried dill
- 1 tsp salt
- 1/4 tsp black pepper
Preheat oven to 425.
Wash and cube the red potatoes. Spray your baking sheet and add the potatoes with the sliced lemon.
Toss the potatoes and lemons will the olive oil, dill, salt and pepper until everything is thoroughly coated.
Bake for 15-20 minutes or until fork tender and slightly browned, stirring halfway through.