Roasted Potatoes and Lemon with Dill by
Cpeirson
Ingredients
2 lbs new potatoes, halved
1 lemon, thinly sliced (optional)
2 T EVOO
Kosher salt and fresh cracked pepper
2 T coarsly chopped dill
2
lbs new potatoes, halved
1
lemon, thinly sliced (optional)
2
T EVOO
2
T coarsly chopped dill
Instructions
Heat oven to 450. In a 13x9" pan, toss the potatoes (and lemon) with oil, 3/4 t salt and 1/4 t pepper. Roast, tossing once, until tender, 25-35 min. Toss with dill befiore seving. Serves 4.
Servings: 4
