Thank God I’m allowed to eat potatoes. And Garlic. Ohmygoodness how I love garlic. This recipe isn’t mindblowing, and I’m sure there is another recipe exactly like it out there somewhere so please don’t freak out on me for posting this!
I had bought some red potatoes at the store and had a bunch of fresh dill leftover in the fridge (actually I still have a bunch of dill leftover so I’ve been snipping it into my salads – yum!) so henceforth came this recipe. I sort of followed this recipe from Ourlifeinthekitchen.com but I swapped out the butter for EVOO and added garlic cause as I said before, I love garlic. I also changed the cooking temperature cause I wanted the potatoes to be crispy. So I guess it’s really a different recipe but some elements are the same. The important thing is that mine turned out delicious!
Garlic Dill Roasted New Potatoes
- 6 red new potatoes
- 3 garlic cloves, smashed and minced
- 2 T fresh dill
- zest of 1 lemon (optional)
- 2 T EVOO
- Sea Salt and Black Pepper to taste
Preheat oven to 425
Wash potatoes and remove remove eyes. Slice potatoes about 1/2 inch thick. Put potatoes in a large bowl with garlic, dill, lemon zest, salt/pepper and olive oil, and stir until potatoes are evenly coated. Spread potatoes on a baking sheet in one even layer. Bake for 30 minutes. Remove from oven and enjoy hot! Sprinkle with more sea salt if necessary.
Served with my M Cafe Salads:
There are only 4 potatoes on my plate cause I ate about 6 slices off of the sheet pan before I made my plate.