Roasted Potatoes and Lemon With Dill Recipe

Roasted Potatoes and Lemon With Dill Recipe

Ingredients 2 pounds new potatoes, halved 1 lemon, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 2 tablespoons coarsely chopped fresh dill

On a rimmed baking sheet, toss the potatoes and lemon with the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, tossing once, until tender, 25 - 35 minutes. Toss with the dill before serving

What's the best way to cook lemon roasted potatoes?

Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

How to make roasted potatoes with Rosemary and Dill?

Mince the garlic and add it as well, along with the chopped dill and rosemary, and the salt and pepper. Toss everything together well with your hands or a spoon, to be sure the potatoes are completely coated and the herbs are distributed throughout.

How to make mashed potatoes with dill and butter?

Place cubed potatoes in an even layer on the prepared pan and toss with olive oil, salt and pepper. Bake for about 30 minutes, or until potatoes are tender and golden brown. Meanwhile, stir together melted butter, dill, garlic and lemon juice.

Dill Roasted Potatoes with Lemon (so easy!)

Grated zest and juice of 1 lemon. 1/2 teaspoon freshly cracked black pepper. 1 teaspoon cider vinegar. 1 tablespoon small sprigs fresh dill. 1. Preheat the oven to 350°F. 2. The recipe calls for baby Yukon Gold potatoes, which can be cooked whole. If you are using large, full-sized potatoes, slice them 1/4 inch thick.

Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

Finished with a squeeze of lemon juice and a sprinkling of dill, these spring-fresh potatoes are a delicious accompaniment to roasted fish or meats. Look for new potatoes that are small—no larger than about 1 inch (2.5 cm) in diameter—for the best results.

The dish is just four humble ingredients — potatoes, dill, garlic, and sunflower oil — but their combination is magical. With each bite of creamy boiled potato, you get a grassy hit of fresh dill and a kick from raw garlic, all brought together by the nutty aroma of virgin sunflower oil.

Instructions Checklist. Step 1. Preheat the oven to 450 degrees F (230 degrees C). Advertisement. Step 2. Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet. Step 3. Roast in the preheated oven for 20 minutes.

Roasted Potatoes with Lemon and Dill

DIRECTIONS. Boil the potatoes in salted water until fork-tender; drain and place in a large bowl. Toss with lemon, salt, pepper and olive oil. Sprinkle the potatoes with dill weed; toss and serve.

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.

Steps: Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry.

Combine the dill sauce: Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use. Finish the dish: Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

Oven roasted potatoes give this potato salad unique flavor and texture. The potatoes are dressed with a simple, savory mixture of mayonnaise, sour cream, and lemon juice. Dill, red onion, chives, and garlic provide color and flavor. It's easy to make, especially if you do not peel the potatoes.


Zest the lemon half (set the zest aside), then use a paring knife to remove the remaining skin and pith (white part) of the halved lemon. Cut in between the membranes to release the lemon segments, and then chop. Preheat the oven to 450° F. Coat a baking dish with nonstick cooking spray.

Preheat oven to 400 degrees. On a parchment, or silicone lined, baking sheet lay out the potatoes. Pour the butter/ghee/or olive oil, over the potatoes, along with the garlic, half of the fresh dill, and all of the lemon zest. Season with salt and pepper to desired amount. Toss the entire mixture with your hands to evenly coat the potatoes.

Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper. Pour marinade over the cauliflower and toss until coated. Spread on baking sheet.

Roasted Red Potatoes with Dill: In a large mixing bowl, mix cubed red potatoes with 1 teaspoon dill, 2 tablespoons olive oil, salt and pepper until coated. Arrange on a foil-lined baking sheet in a single layer. Bake at 350 degrees for 60 minutes, stirring at 30 minutes along.

This Vegan Roasted Potato Salad with Lemon and Dill is one of my favorite easy potato dishes. While most potato salad recipes call for boiled and soft potatoes, I prefer my tots with a bit of crunch and love the flavor and texture of roasted potato salad. This vegan potato salad is a great foundational recipe and any fresh vegetables can be used.

10 Minute Pan Roasted Lemon Potatoes with Dill

Instructions. Place the rinsed lentils into a pot, cover with 4 cups of water and ½ cup of vegetable broth. Bring the mixture to a boil, then lower to a low boil/simmer. Add the onion powder, garlic powder, dried minced onion flakes, ground mustard, sea salt, and pepper. Stir to incorporate.

Lemon Roasted Fingerling Potatoes are one of my family’s favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays. Honestly, I’m a sucker for side dishes and these lemon roasted fingerling potatoes are one of my absolute favourites. They are super simple to whip up but packed with flavour.

Peel the potatoes and cut them into 1 1/2- to 2-inch (4- to 5-cm) chunks. Place the potatoes in a large saucepan, add water to cover by one inch (25 mm), and add 2 tablespoons salt. Cover, bring to a boil, lower the heat, and simmer uncovered until the potatoes are very tender when pierced with a small paring knife, 15 to 17 minutes.

When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.

In a large bowl, toss your quartered baby red potatoes with the olive oil, lemon juice, garlic powder, dill, salt and pepper to evenly coat. Spread out the potatoes in a single layer on one baking sheet and roast in the preheated oven, on a lower rack, for 30 minutes or until nicely browned and crisp, shaking/turning once midway for even roasting.

Roasted Garlic, Dill & Lemon Potatoes

1. Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes. 2. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.

Directions. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up.

Preheat oven to 400 degrees. Line a baking sheet with parchment-paper or a silicone baking sheet. Set aside. On a clean cutting board, blot the chicken thighs dry with a paper towel. Keeping skin intact, trim away any excess fat and skin. Season both sides of thighs with salt and pepper.

Season them with the sea salt, black pepper, lemon zest, lemon juice, and dill. Notes To zest a lemon, you will want a citrus zester, lightly run the zester on the outside of the citrus to remove just the yellow part (the white part of the lemon can be bitter. The zest can then be sprinkled over the potato wedges. A portion is 6 wedges

Season salmon all over with salt and pepper. In a large skillet over medium-high heat, heat oil. Add salmon, skin side-up, and cook until golden and seared, 6 minutes.

Laura's Lemon Roasted Potatoes Recipe

Combine lemon juice, dill, parsley, and Dijon mustard in a bowl. Add green beans to the sheet pan and toss with the potatoes. Push the potatoes and green beans to the edges of the baking sheet, and place salmon filets in the middle. Brush the herb mixture over the salmon and place back in the oven to roast for about 15 minutes more.

Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside. To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer.

After potatoes have cooked 20 minutes, place salmon in oven. Roast salmon and potatoes 10 minutes, or until salmon is desired doneness and potatoes are tender. While salmon roasts, cook bacon in skillet until crisp. Drain bacon to paper towels. Add tomatoes and bell pepper to drippings in skillet; cook 4 minutes.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet. Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.