I've never met a potato I didn't love. I know, I'm always saying it's my Irish DNA speaking, but it is. This variation is perfect for spring, infused with a glorious pairing of lemon and dill. Quick and easy, peasy, too. Tell me if you don't love this as much as I do.
Roasted Potatoes and Lemon with Dill
2 pounds of new potatoes, halved
1 lemon, thinly sliced
2 Tbsp olive oil
sea salt, freshly ground pepper
2 Tbsp coarsely chopped fresh dill (don't be tempted to use the dry, grab some fresh)
(all measurements approximate)
Heat oven to 450. On a rimmed baking sheet, toss the potatoes and lemon with the oil , 3/4 tsp salt and 1/4 tsp pepper. Roast, tossing once, until tender, 25 to 30 minutes. Toss with the dill, while hot. Large puddle of ketchup is optional.
It is easy to halve the potato where there is love.