Lemon Dill Roasted Red Potatoes

March 20, 2018

Roasted Lemon and Dill Red Potatoes

Red potatoes roasted with lots of bright lemon and dill. Roast the red potatoes with lemon slices and finish with some more fresh dill for a herby and springy side.

Over the weekend we had a funny little family incident happen. Not really an incident. An incident would have been Andy running over Jack’s legs while he clung to the side of the Mustang Power Wheel. Don’t worry. Jack is fine.

For those of you that don’t know, Mike has a minor case of allergy induced asthma. I know he will say I am downplaying it. He has lived with Weezer for 8-ish years, so he’s doing fine. He does use an inhaler every now and again.

Well, this time of year, the dryness in the air doesn’t help the poor guy out.

Everyday he was coming home complaining he had a headache in his sinuses. Mike then went on to ask me if “we still had the frozen facemask.” Ya know, like the eye mask you keep in the freezer? Um, I told him I was pretty sure it exploded or was in the trash for some reason or another a few years ago. Sorry buddy.

I then do my normal Mom/wife rundown. I give him a laundry list of medicines to take and methods to try to help alleviate his sinus issues.

He rejects them all.

Well, all except one.

Lemon Dill Roasted Red Potatoes

Ya know those super popular under eye masks? That is what Mike wanted to “heal” his sinus headache. I only know of them because I am all over What’s Gaby Cookin’s Instagram and she wears them all the time. I use these cucumber ones. They reduce puffiness and are so refreshing.

I am pretty sure they do nothing to relieve nasal issues.

But, because i am a loving and accepting wife, I obliged and gave him the patches.

This is when what we shall always refer to as Jack and the eye mask incident occurred. He was so confused and kind of scared.

He just kept creeping around Mike, taking a long hard look at him, and then saying, “Yuck” and pointing to his eyes. Then he started crying and walking slowly away from Mike while he was wearing the patches.

Mike and I obviously thought it was hilarious.

However, we cut his 10 minute patch on the eye time short and let Jack rip the eye masks off because we didn’t want to traumatize the child anymore.

Side note, the patches work… on his bags. Sinus headache was still there though.

But I think that alleviating the dark, puffy circles from under Mike’s eyes just made him feel better in general and therefore made him forget about the sinuses for a little bit. And like all things this winter, sometimes they just need a little under eye mask, so to speak.

We used to eat boiled red potatoes every year at my Grandma’s for New Years Eve. I love them. But they needed a little springy update. Enter the dill and lemon acting as the metaphorical eye mask and making them a little more fancy and pretty.

It is the perfect way to take this winter side and bring it out again at Easter.

Am I right?

Lemon Dill Roasted Red Potatoes

Super crispy red potatoes bathed in the bright flavors of lemon and dill.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 6 Small/Medium Red Potatoes
  • 1/4 Cup Extra Virgin Olive Oil
  • 3-4 Slices of Lemon
  • Zest of 1 Lemon
  • 1 Tablespoon Fresh Chopped Dill
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 450 degrees F. Line a medium baking sheet with parchment paper.
  2. Slice potatoes into wedges, about 4-6 wedges per potato depending on the size of the potato.
  3. Transfer the potatoes to the prepared baking sheet. Coat in olive oil, salt, pepper, lemon zest, and chopped dill. Arrange in one single layer. Place lemon slices on top of potato wedges. Bake for 20 minutes.
  4. After 20 minutes, remove the pan from the oven. Flip each wedge and then return them to the oven for another 15 minutes.
  5. After 15 minutes, flip one last time, and bake for an additional 10 minutes until golden and crisp.
  6. Use a pair of tongs to carefully squeeze out the remainder of lemon juice from the roasted lemon slices. Toss hot potatoes with juice from the roasted lemons. Top with a little more salt, pepper, lemon zest, and dill. Serve.

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