Lemon and Dill Roasted Potatoes
If I could eat potatoes everyday, I would. Seriously, I do not think there is a potato out there that I do not love. Maybe it is my Irish blood, or maybe it is because they are so good. I think both!
Of the healthy potato world, I think roasted potatoes have to be my favorite. I love that you can do so much with them to change the taste and texture. Slice them thinly, make them into wedges, season them differently. It is incredible.
I am always looking for different ways to spruce up my roasted potato game. While I have had lemon potatoes before, I had yet to have lemon potatoes with dill. It was a bit of an experiment, but I sure am glad I did it because these have a WOW factor.
These lemon and dill roasted potatoes have a crunchy outside, but a soft and delicate inside. Best of all, they require minimum ingredients and not much prep time.
Lets get to cookin’
- 4 red potatoes, chopped into wedges;
- 2-3 cloves of garlic, minced;
- 1 tbsp of dry or fresh dill;
- Juice from 1 lemon (keep skins);
- 1 tbsp of oil;
- Pinch of salt and pepper; and
- 1/2 cup of veggie broth.
Directions: Preheat the oven to 400 degrees F. Place all ingredients, other than veggie broth, in a large mixing bowl and mix until the potatoes are well covered with oil and seasonings. Using a baking tray with raised edges, place potato mixture into tray. Add lemon skins and wedges. Pour in veggie broth. Bake for 45-50 minutes (or until they are crispy on the outside). Enjoy!