Soft and buttery with the earthy flavor of dill and garlic, balanced with the summery tang of lemon, these taters make a great, easy side dish.
I have dill growing in my tiny herb garden this year. It’s a beautiful plant with fluffy, deep green fronds, and if left to flower will grow lovely wispy flowers. You should pinch off the production of these flowers if you want to extend the life of your dill plant though. Short and stout makes for a long growing season. You should also be careful to watch for butterflies. They like to make home on dill so you may have eggs and caterpillars on your plant. It only takes a minute to check; the butterflies are worth the effort!
Dill is a natural companion to potatoes. I saw these little gold ones at the grocery store and just had to bring to them home. Miniatures always get me, and as long as they’re not a kitten, I usually come home with them. I have real trouble yanking myself away from soft, tiny kitten ears though. Oh, the kitten ears…
..but back to potatoes. You could also use small red potatoes, which are less fluffy and more waxy and smooth. Fingerlings work great. Or you could use regular yukon golds and cut them into big, hearty chunks.
These potatoes serve at room temperature beautifully, almost transforming themselves into a mayo-less potato salad. Feel free to add some additional fresh herbs to the potatoes once they’ve cooled.
- 3 lb bag of small Gold Potatoes*
- 2 Tablespoons Extra Virgin Olive Oil
- 1 1/2 teaspoons Sea Salt, divided
- 1 teaspoon Lemon Zest (about 1 Lemon)
- 1 Tablespoon fresh Lemon Juice
- 1 clove minced Garlic
- 1 Tablespoon fresh minced Parsley
- 1 Tablespoon fresh minced Dill
- Freshly cracked Black Pepper
- Preheat oven to 450 degrees.
- Place whole potatoes on a baking sheet and toss with oil and 1/2 teaspoon salt. If they are bigger than two inches long, chop into big chunks instead. Roast for 20-30 minutes. Test them at 20 minutes by poking with a fork. If the fork slides in and out easily, they are done. The roasting time depends on the size of your potatoes.
- In a large bowl combine the remaining ingredients. Don't forget the additional salt.
- When potatoes are done, add them to the bowl and stir to coat. The heat will slightly cook the garlic and wilt the herbs.
- Taste them and add additional salt and pepper to your liking.
- These potatoes sit and serve at warm or room temperature beautifully, almost transforming themselves into a mayo-less potato salad. Feel free to toss in some additional fresh herbs once cooled.