Easy Dill Roasted Potatoes with Lemon Zest
145kcal
Ingredients
- 500 g baking potatoes
- 1 tablespoon olive oil
- salt and pepepr to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 20 g fresh dill diced
- 10 g fresh cilantro
- 1 lemon juice and zest
Method
- Preheat your oven to 200C | 395F
- Cube your potatoes and place them in a saucepan. Pour cold water into the pan until the potatoes are just covered, then place the pan over medium heat and cover.500 g baking potatoes
- Leave the potatoes to par-boil for approximately 10 minutes (I set my 10-minute timer as soon as I cover the pan rather than waiting for the water to boil).
- Drain the potatoes, place the lid back on, and roughly shake the pan to rough up the edges of the potatoes.
- Tip the potatoes into a baking tray along with the olive oil and dried seasonings. Toss to cover.1 tbsp olive oil, salt and pepepr, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp oregano
- Roast your potatoes for 35 - 45 minutes, flipping halfway.
- Remove the potatoes from the oven and add the juice of half the lemon, the lemon zest, and diced dill and cilantro. Toss the pan to fully cover the potatoes and serve!20 g fresh dill, 10 g fresh cilantro, 1 lemon
Nutrition
Serving1gCalories145kcalCarbohydrates27gProtein3gFat4gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium12mgPotassium626mgFiber3gSugar2gVitamin A580IUVitamin C27mgCalcium49mgIron2mg
Notes
If your potatoes aren’t looking crispy enough after 45 minutes, roast them for a further 10 - 15 minutes before tossing in the fresh herbs.
You could also add some minced garlic to the potatoes when adding the dill and lemon zest for more big flavors.
Store any leftover dill roasted potatoes in an airtight container in the refrigerator for up to 5 days. These can be eaten hot or cold.