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Roasted Dill Potatoes ~ Lightly crisp on the outside, tender on the inside, and rich with the flavors of butter, garlic, and fresh dill!

Roasted Dill Potatoes

Lightly crisp on the outside, tender on the inside, and rich with the flavors of butter, garlic, and fresh dill!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: dairy free, Easter, Mother's Day, potatoes, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 284kcal
Author: Holly Gray

Ingredients

  • 2 pounds baby potatoes cut into halved or quarters
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup fresh dill

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
  • Place cut potatoes in a large bowl. In a small bowl, whisk together the olive oil, butter, lemon juice, garlic, salt, and pepper. Stir in the fresh dill.
  • Pour the dill mixture over the potatoes and toss to coat thoroughly. Spread the potatoes in an even layer onto the prepared baking sheet.
  • Bake for 35 minutes, or until potatoes are lightly crisp and fork tender. Serve hot.

Nutrition

Calories: 284kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 643mg | Potassium: 1001mg | Fiber: 5g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 2mg
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