Zesty Herb Potatoes
Photo by Marusa Cernjul
Yield: 6 Servings
Ingredients:
- 2 ½ pounds red potatoes, scrubbed with clean vegetable brush under running water, cubed
- 3 Tablespoons fresh dill, gently rubbed under cold running water, finely chopped
- 2 Tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 Tablespoon lemon juice
- salt and pepper, to taste
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Preheat oven to 450 °F. Spray a large baking sheet with non-stick cooking spray. Place cubed potatoes in an even layer on the prepared pan. Drizzle potatoes with vegetable oil, salt and pepper. Mix to coat.
- Bake for about 30 minutes, or until potatoes are fork tender and golden brown in color. Stir potatoes halfway through baking.
- In a small bowl, stir together the minced garlic, chopped dill and lemon juice. Pour mixture over cooked potatoes and toss to coat well. Serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
- Use any type of potatoes.
- Substitute 1 Tablespoon of dried dill for the fresh dill.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
