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.
Irish saying
That looks delish Willow. I am a potato lover too. Your dish is so inviting looking. I love that term, new potatoes. Hum
ReplyDeleteQMM
God, I could eat those for breakfast! I loooooove potatoes--and especially roasted. I haven't cooked them with lemon/dill for ages. Maybe we'll fix this again soon. Comfort food at its best.
ReplyDeleteMe, too. I made myself hungry this morning. I could eat a whole plate of these babies right now, with a big puddle of ketchup on the side.
ReplyDeleteYUM! One of my favorite foods. When I found out I couldn't eat gluten anymore (goodbye delicious bread) I was heartbroken but at least I still have potatoes, which I eat about every other day. I could probably live on potatoes, cheese and chocolate, not healthily but happily for sure :)
ReplyDeleteyou always post the most amazing food...I am making this one tonight, sounds delightful :)
ReplyDeleteDammit, Tess! I just ate breakfast and now you've got me all hungry again!
ReplyDelete"I've never met a potato I didn't love". As I am sure I have said before - neither have I
ReplyDeleteLemon with new potatoes...great idea! And dill is always a wonderful addition to a potato dish. I am making this for dinner tonight.
ReplyDeleteJanice, you will love this. It's amazing how much the lemon/dill mix saturates the potatoes. Rich and subtle at the same time, but not overwhelming.
ReplyDeleteOh yes! We have this often. One never tires of potatoes.Food of the gods.
ReplyDeleteAlso at this time of year when we have new potatoes, I love them tepid, drenched in walnut oil, and sprinkled with coarse sea salt.
Yum! I've never thought of combining potatoes and lemon. I don't have new potatoes in the house, but I bet the recipe would be acceptable with the larger ones I have in the house :-)
ReplyDeleteDelicious!
ReplyDeleteYou are a woman after my own heart! Can't wait to try this one!
ReplyDeleteNice! Throw in some diced leftover ham or mutton and some bell peppers and you've got a one pot meal!..And it's great cold too!..Cheers!
ReplyDeleteGood recipe. In my house we have a wonderful dill plant. I will try it.
ReplyDeleteCro, walnut oil sounds fabulous.
ReplyDeleteBear, you've got the right idea. Toss in a few peppers and some ham or even a nice sliced stuffed sausage. Yum.
ReplyDeletei love 5 ingredient dishes, especially if it contains my fave starch. simple is best. can't wait to try this for my husband's birthday dinner.
ReplyDeleteWonderful idea! I'll whip up a batch for dinner this weekend. Lamb, green beans...Come over!
ReplyDeleteoh my--looks luscious--going to have workout for an hour before I make these!! love the quote too!
ReplyDeletePerfect for spring Tess....when is dinner? :-)
ReplyDeleteYumyumyum!
ReplyDeleteIve roasted many a potato mostly with garlic, oil and rosemary but will try this variation next!
ReplyDeleteYes! I do love this! I just licked my monitor. But I'd eat 'em without the ketchup.
ReplyDeleteAce girl food photographer! they look amaaaaazing.
ReplyDeleteTess -- terrific potato recipe -- will certainly be roasting this dish!
ReplyDeleteYour Irish quote is lovely too. -- barbara
tess i am so very hanging in with great impatience for the baby new potatoes to come available and then a roasting i will go!!!! yummy picture i sniffed it and got the slightest hint of roasted lemony dill tastiness! steven
ReplyDeleteOne of the downsides of living in the tropics: a potato is a potato is a potato!! No such thing as 'new potatoes' here and they don't import them either. Bad, bad, bad! They import Idahos nut an Idaho is not a 'new potato' as I know a 'new English potato' to be. Now I am not a happy camper and me thinks it's tine for a UK visit!
ReplyDeletethis recipe is mouth watering to the extreme.
You may have half of my potato, Tess!
ReplyDeleteoh my, that looks yummy and good!
ReplyDeleteI never met a potato I didn't like either! I thought it was my Russian-German roots that made me love them. I guess we're all alike, whether Russian, German, Irish, etc. Potatoes are just damned good...any way you slice, dice, bake, boil, fry, or...! This one I will try Tess. Thanks! I think the addition of that lemon is something I would not have thought of.
ReplyDeleteThese look absolutely delicious. I make something similar but using lemons preserved in salt. (Might be worth trying?)
ReplyDeleteI am just about to prepare the potatoes for lunch; I have a lemon in the fruit bowl and dill in the garden - so here goes!
ReplyDeleteI have SO much dill in the garden and this looks wonderful, thanks. Any more dill recipes in your box?
ReplyDeleteWeaver, I'm so happy to hear you're giving them a whirl. I know you will love them.
ReplyDeletePeggy, just type "dill" in the little window at the top left of this page.
ReplyDeleteSteve E, I'll half my potato with you any day.
ReplyDeleteummmm, these look so good. i need to get better at cooking tater dishes, or any dishes for that matter!
ReplyDeleteOh, that looks so delicious, I can't wait to roast some potatoes your way! :-)
ReplyDeleteThat has to be one of the best food pictures I have seen in ages. Makes you want to head to the kitchen and start cooking!
ReplyDeleteLove it! Honestly, put me on a desert island with a big pile of potatoes and I'll survive just fine!
ReplyDeleteThanks for this posting,
Sharon Lovejoy Writes from Sunflower House and a Little Green Island
I agree with Tom!
ReplyDeleteThey look and sound yummy!
Oh yes I am having this with my roast pork tenderloin tonight:)
ReplyDeleteIs it dinner yet?
ReplyDeleteI must say, youve got one of the best blogs Ive seen in a long time. What I wouldnt give to be able to create a blog thats as interesting as this. I guess Ill just have to keep reading yours and hope that one day I can write on a subject with as much knowledge as youve got on this one!
ReplyDeleteI am all over this recipe.
ReplyDeleteSo bummed that I don't have dill in my herb garden. I must address this deficiency!
"SIDE dishes"? I could eat this for dinner!
ReplyDeletethose spuds sound heavenly! going to try them soon! thanks for recipe here.
ReplyDeleteI have in my vegetable rack some beautiful start of season Jersey potatoes . They're to be cooked and served with nothing but a dressing of fresh farm butter (made this week)- oh and lamb , and fresh garden peas , yum !
ReplyDelete