Roasted Lemony Dill Potatoes
Servings: 6 Servings
Ingredients
- 2 pounds baby gold potatoes
- 2 to 3 tablespoons olive oil
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter melted
- 2 to 3 tablespoons fresh dill chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat the oven to 425°F, and lightly grease a large baking sheet.
- Halve the baby golds (quarter any big ones) so they’re about the same size. Pat them dry.2 pounds baby gold potatoes
- Toss potatoes with olive oil, salt, pepper, and garlic powder.2 to 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
- Spread them out in a single layer. Roast 20 minutes, flip, then roast another 10–15 minutes until golden and fork-tender.
- Toss the hot potatoes with lemon juice, dill, and melted butter. Taste and add a little more salt if needed.2 tablespoons unsalted butter, 2 to 3 tablespoons fresh dill, 1 tablespoon fresh lemon juice
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of potatoes. Actual calories will vary.
Nutrition Facts
Roasted Lemony Dill Potatoes
Serving Size
0.75 cup
Amount per Serving
Calories
194
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
10
mg
3
%
Sodium
398
mg
17
%
Potassium
650
mg
19
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
131
IU
3
%
Vitamin C
31
mg
38
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
