Kathy’s No Oil Lemon Dill Roasted Potatoes

Kathy’s No Oil Lemon Dill Roasted Potatoes

(From Kathy Carmichael)

Lemon, garlic and dill are a trifecta of flavor! I love fresh dill, and my herb garden has been very generous to me this summer. This is a simple recipe for tangy, garlicky potatoes you will love as a side dish for any meal.

Ingredients:

4  Baking Potatoes, cleaned, skin on; cut into bite sized pieces

1/2 cup lemon juice

3 gloves garlic, minced

1/2 cup organic vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon pepper

Directions: 

  • I wash my potatoes and scrub them before I cut them, but them I wash them a second time after I cut them, by placing the pieces in a colander and washing thoroughly.
  • Then, using a large zip lock bag, add the potatoes and all the other ingredients except the dill.
  • Leave for about an hour to marinate the potatoes
  • Pre-heat oven to 425 degrees
  • Place potatoes in a glass pan; I used an 8 x 8 Pyrex dish
  • Cover with aluminum foil, and cook for 30 minutes covered.
  • Remove from oven, uncover and stir and put back in the oven for another 30 minutes.
  • Them remove potatoes from the oven, uncover them, stir one more time, and cook uncovered for 20 more minutes
  • Removed from the oven; stir
  • Add  chopped dill to the top of each serving and serve