Lemon & Dill Tiny Taters {Vegan, Gluten-Free}
These lil taters are soft and buttery and 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.
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.
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.
Ingredients
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
Instructions
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.
Notes
These potatoes sit and serve at warm or room temperature beautifully. Feel free to toss in some additional fresh herbs once cooled.
