Lemon-Roasted Potatoes
Colorful fingerling potatoes roasted to perfection with a bright lemon-dill dressing and garlic. This Mediterranean-inspired dish combines the earthiness of potatoes with fresh citrus and herbs for a delicious side dish.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
- •½ cup olive oil
- •1 cup extra-virgin olive oil
- •½ cup fresh lemon juice
- •6 tablespoons chopped fresh dill
- •4 teaspoons finely grated lemon peel
- •24 cloves garlic cloves
- •sliced
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
30 min
- 2.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
15 min
- 3.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
5 min
