This recipe is really easy. I roasted the potatoes for the full 35 minutes, stirring them twice, but some potatoes still stuck to the pan and some lemons totally burned. Not sure if that’s how it supposed to work or what, but the end product tasted pretty good. There wasn’t a BIG lemon flavor there, but you could taste it. And the potatoes were perfectly done. One note: I quartered the potatoes instead of halving them. This is a nice “throw it in the oven and forget about it” recipe. It doesn’t require much work at all.
Roasted Potatoes with Lemon and Dill
(Real Simple, April 2011)
hands-on time: 5 min.
total time: 40 min.
2 pounds new potatoes, halved
1 lemon, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons coarsely chopped fresh dill
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.
per serving: 250 calories