Oven Roasted Dill Potatoes
These Oven Roasted Dill Potatoes are an unexpected twist on the basic oven potato, but in all the best ways possible. Tangy, buttery, crispy — everything a potato is meant to be and more. This will soon become your all-time favorite way to make potatoes.
Servings: 4 servings
Ingredients
- 1 ½ pounds baby gold potatoes cut in half lengthwise
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 teaspoon minced garlic
- ¼ teaspoon dried dill
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper or to taste, or a pinch of ground black pepper
- 1 tablespoon finely chopped fresh dill
- ½ small lemon
Instructions
- Preheat oven to 450 degrees. Place potatoes in a large bowl.
- Stir together olive oil, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with salt and pepper and then transfer to a large baking pan.
- Bake potatoes in preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.
- Sprinkle with the fresh dill and squeeze juice from the 1/2 lemon over the potatoes, stir, and serve immediately.
Notes
Flavor tip: add a sprinkle of parmesan!
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 334mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg
