Dill Roasted New Potatoes

Dill Roasted New Potatoes

Crispy-edged new potatoes roasted with olive oil, then tossed with fresh dill.

Total 45 min Makes 4 servings Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Small new potatoes are halved and roasted at high heat until the cut sides turn golden and crisp while the centers stay creamy. A finishing toss of fresh dill, butter, and lemon zest brightens the dish, making it a simple side for roasted meats, grilled fish, or a holiday table.

Ingredients

  • 2 pounds new potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon lemon zest

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the halved new potatoes with olive oil, salt, and pepper until evenly coated.

  3. Arrange the potatoes cut-side down in a single layer on the prepared baking sheet.

  4. Roast until the cut sides are deeply golden and the potatoes are tender when pierced with a fork, 30 to 35 minutes.

  5. In the last 2 minutes of roasting, scatter the minced garlic over the potatoes and return to the oven to soften slightly.

  6. Transfer the hot potatoes to a serving bowl and add the butter, tossing until melted and coated.

  7. Add the fresh dill and lemon zest, tossing gently to combine. Taste and adjust salt and pepper before serving.

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★ 4.6 (1)

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    Dill Roasted New Potatoes

    Small new potatoes are halved and roasted at high heat until the cut sides turn golden and crisp while the centers stay creamy. A finishing toss of fresh dill, butter, and lemon zest brightens the dish, making it a simple side for roasted meats, grilled fish, or a holiday table.

    45 min 4 servings 215 cal

    Ingredients

    • 2 pounds new potatoes, halved
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 3 cloves garlic, minced
    • 2 tablespoons unsalted butter
    • 3 tablespoons fresh dill, chopped
    • 1 teaspoon lemon zest

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, toss the halved new potatoes with olive oil, salt, and pepper until evenly coated.

    3. 3

      Arrange the potatoes cut-side down in a single layer on the prepared baking sheet.

    4. 4

      Roast until the cut sides are deeply golden and the potatoes are tender when pierced with a fork, 30 to 35 minutes.

    5. 5

      In the last 2 minutes of roasting, scatter the minced garlic over the potatoes and return to the oven to soften slightly.

    6. 6

      Transfer the hot potatoes to a serving bowl and add the butter, tossing until melted and coated.

    7. 7

      Add the fresh dill and lemon zest, tossing gently to combine. Taste and adjust salt and pepper before serving.