Zesty Herb Potatoes
Photo by Brenna Schmader
Yield: 6 Servings
Ingredients:
- 2 1/2 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 ther 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.
Notes:
- Use any type of potatoes.
- Substitute 1 tablespoon of dried dill.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
