Lemon & Dill Tiny Taters {Vegan, Gluten-Free}

Follow Me on Pinterest

Lemon-Dill-Gold-Potatos-Fancy-Easy-Side-The-Miniature-Moose-3

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.

Lemon-Dill-Gold-Potatos-Fancy-Easy-Side-The-Miniature-Moose-2

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.  I examine each frond before I cut it.  It only takes a minute; the butterflies are worth the effort!

Lemon-Dill-Gold-Potatos-Fancy-Easy-Side-The-Miniature-Moose-5

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.

Dill-Plant-The-Miniature-Moose

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.

Lemon-Dill-Gold-Potatos-Fancy-Easy-Side-The-Miniature-Moose-4

Lemon & Dill Tiny Taters {Vegan, Gluten-Free}
Serves 8
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.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 lb bag of small Gold Potatoes*
  2. 2 Tablespoons Extra Virgin Olive Oil
  3. 1 1/2 teaspoons Sea Salt, divided
  4. 1 teaspoon Lemon Zest (about 1 Lemon)
  5. 1 Tablespoon fresh Lemon Juice
  6. 1 clove minced Garlic
  7. 1 Tablespoon fresh minced Parsley
  8. 1 Tablespoon fresh minced Dill
  9. Freshly cracked Black Pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. 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.
  3. In a large bowl combine the remaining ingredients. Don't forget the additional salt.
  4. When potatoes are done, add them to the bowl and stir to coat. The heat will slightly cook the garlic and wilt the herbs.
  5. Taste them and add additional salt and pepper to your liking.
Notes
  1. 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.
The Miniature Moose http://theminiaturemoose.com/

Share-Picture-2

Leave a Comment

  • Happy Valley Chow June 13, 2014, 12:09 am

    Danngg those look spectacular, I wouldn’t mind having those with a big juicy steak :P

    Happy Blogging!
    Happy Valley Chow

  • Cheryl June 19, 2014, 10:31 pm

    These look soooo good! I have dill in my backyard this year too

  • Allison June 20, 2014, 3:48 pm

    I am so happy to have stumbled across your blog! These potatoes look absolutely incredible! Also, the name is just adorable. I wouldn’t mind some tiny taters right now :)

    • Micheline Micheline June 20, 2014, 11:54 pm

      Thanks so much! I’m happy to have you visit! :)

  • msihua June 22, 2014, 5:13 am

    I could eat potatoes for every meal all year round and I fancy some of these right now!