Roasted Dill Potatoes
Lightly crisp on the outside, tender on the inside, and rich with the flavors of butter, garlic, and fresh dill!
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Servings: 4
Calories: 284kcal
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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