Zesty, Herbaceous and Quick! These potatoes are a Crowd Pleaser.
Preheat the oven to 425 Degrees F. In a large pot, boil enough water to cover your potatoes.
While your water is heating up, cut your baby potatoes in half. Once boiling, add the cut potatoes into the water and boil until soft. About 10 minuntes.
While your potatoes are boiling, mince your fresh garlic and dill. Set aside. On a cookie sheet, add your butter, cutting it into small chucks evenly over the pan.
Put the cookie sheet in the oven and cook the butter until it just melts (about 2 mins). Take the cookie sheet out, add the minced garlic. Set aside.
Drain the potatoes and add to the cookie sheet. Mix the butter and garlic evenly over the potatoes. Then spread the potatoes evenly on the cookie sheet.
Cook the potatoes until the garlic turns golden brown. 15-20 mins. (Be careful not to burn the garlic!)
Remove from the oven, add the dill, lemon juice, salt and pepper to taste. mix together and enjoy!
The seasonings you should be adjusting while you’re seasoning to taste, is the lemon and the salt. Find the right balance between these two and the heavens will sing!
Did you know that most potato roast recipes take anywhere from 1 hour to 90 mins to cook?! Tis true. That’s why this recipe is so amazing and is called easy roasted potatoes. It gives you a great punch of flavor while still cutting your cook time in half!
Not only that, but most of the time you’re just waiting for the potatoes to do their thing. This leaves you plenty of time to tend to the rest of dinner! Talk about easy, right?
These easy potatoes can be sensational! But you need to know how to get it there. The best guidance I can give you is finding that sweet spot between zesty and savory. You’ll want to focus on balancing your acid (lemon juice), and salt.
When you’ve finished cooking these tasty morsels you’ll finish the process by salting and “lemon juicing” them by taste. Don’t be afraid to add copious amounts of both the lemon and salt. Potatoes are fairly bland by nature which means they’ll need a push to get them where you want. That’s why this recipe calls for 2-3 lemons. Depending on how juicy or dry your lemons are, chances are, you’ll need all 3.
Be careful not to over juice or salt them however as that can be hard to fix. Salt and lemon juice them, give them a stir, and then a taste. Is it zesty enough? Is it flavorful enough? Chances are you’ll need a bit more of both.
Keep going until the potatoes have a nice zip from the lemons, but also have a depth of flavor from the salt.
I know it can be tempting to use bottled lemon juice. This is one of those recipes that you’ll be able to tell the difference. Trust me! Use the fresh stuff, straight from the lemon because it makes all the difference in the world.
To make my lemon life a bit easier, I use a lemon juicer. Game changer! I love it! It makes using fresh lemons a million times easier. I only have to cut my lemon in half instead of into wedges. I also don’t have to worry about getting seeds into my meals as it has a strainer to keep the seeds in. They are pretty cheap too!
You can pick up a lemon juicer at any grocery store, or you can check it out here on Amazon. (Currently I am not an affiliate).
For these easy potatoes I love using the baby potatoes. They are easy and quick to cut which saves me time in the kitchen. My knife doesn’t struggle as much with these little guys as it does with the bigger russets. It’s sometimes feels like a wrestling bout when cutting through some of those big fellas!
I also feel like they are a bit more tender than other potatoes. They are more evenly sized without having to think too much about how I’m cutting them which creates a faster cook when boiling and baking. I love saving time where ever I can! Not only that but they are also pleasing to the eye. After all, we eat with our eyes first! However, you really can use any potato you like. I highly recommend using yellow potatoes, but red potatoes, sweet potatoes, russets, whatever ya’ got, this recipe works for them all!
Something that I absolutely love about this dish is that it saves well. You can keep them in the fridge and eat them cold! They are seriously super yummy that way because they’ve had more time to marinate all together so the flavor deepens.
One of my favorite lunches to send my hubby to work with or even my kids to school with are some cold cuts of a pork loin from dinner the night before, and these cold potatoes. It’s super nutritious, well rounded and not to mention a nice break from that go to ham and cheese sammy.
