Day 24 – Garlic Dill Roasted New Potatoes


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 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.

Coated Potatoes:


Finished Potatoes:


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.





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