Tuesday, August 26

Dill Roasted Fingering Potatoes


Roasted potatoes are one of my families favorites, so we eat them often. Occasionally I like to change or jazz them up a bit. This is a great and refreshing way to turn roasted potatoes from a side dish to a spotlight special!

Full time 40-45 minutes
Serves 4-6

The needs-

1 1/2 lb. fingerling potatoes, washed and dried
1 lemon (or 1 tbsp lemon juice)
2 tbsp olive oil
1 tbsp chopped fresh dill
1/2 tbsp minced garlic
1 tsp salt
1/2 tsp ground black pepper

The know-

Preheat oven to 350 degrees and line 6 small ramekins in a baking sheet. You could do bake this in a medium baking dish as well.

In a large mixing bowl whisk together olive oil, dill, minced garlic, salt, and pepper.

Cut fingerling potatoes in half and toss into olive oil mixture.

Toss potatoes to completely cover.

Fill ramekins equally with potatoes.

Squeeze lemon lightly over each ramekin.

Carefully place ramekins in oven and bake 25-30 or until they are easily pierced with a fork.

Remove from oven and place ramekins on serving dishes, remember ramekins will be very hot to the touch.

Cheers!

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