This past weekend I found a recipe on Pinterest that I really wanted to try to accompany the kabobs we were making. I’m a huge fan of red russet potatoes and here’s the recipe I found that turned out amazing. The potatoes were tender and filled with flavor. I especially enjoyed the hint of lemon in them. Thank you Beloved Green for the awesome recipe!
I altered my recipe a bit because I didn’t have all the ingredients mentioned on the site I found the recipe. The ingredients you will need include:
1 lb of petite potatoes (ie. reds, whites, and purples)
1/4 cup olive oil
1/4 cup extra-virgin olive oil
dash of ground pepper
dash of sea salt
lemon juice ( a splash)
1 Tbsp. dried dill
2 Tbsp. minced garlic
Preheat 375°F. Place parchment paper on cookie sheet, or spray with cooking spray.
Wash the potatoes and cut them into quarter slices. Pour in the 1/4 cup of olive oil and coat the potatoes and then transfer to the baking sheet. Sprinkle ground pepper and salt on the potatoes. Bake for a half hour.
While baking, mix together remaining ingredients with whisk and set aside until half hour is up.
Pull out the potatoes and flip them. Using a pastry brush, coat them with the dill dressing and place back in the oven for another 15 minutes. Enjoy!